Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A wonderful, tasty and healthy dish. A great way to use up leftover chicken. Ingredients:
2 tablespoons extra virgin olive oil |
1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces) |
2 garlic cloves, minced |
1/8 teaspoon dried crushed red pepper flakes |
2 cups canned low sodium chicken broth |
8 cups coarsely chopped trimmed escarole (about 1 large bunch) |
2 cups pasta shells (about 5 ounces) |
2 cups skinless cooked chicken (3/4-inch pieces) |
1/4 cup thinly sliced drained sun-dried tomato packed in oil |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in large deep nonstick skillet over medium heat.
2. Add mushrooms and sauté until tender, about 4 minutes.
3. Add garlic and crushed red pepper and stir 1 minute.
4. Add broth and bring to boil.
5. Stir in escarole; cover and cook 5 minutes.
6. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
7. Season with salt and pepper.
8. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
9. Drain; return to pot.
10. Add escarole mixture, chicken, and sun-dried tomatoes.
11. Stir over medium heat until chicken is heated through, about 3 minutes.
12. Season with salt and pepper.
13. Transfer to bowl; sprinkle with cheese.
14. Makes 4 servings.
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