Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces) |
2 garlic cloves, minced |
1/8 teaspoon dried crushed red pepper |
2 cups canned low-salt chicken broth |
8 cups coarsely chopped trimmed escarole (about 1 large bunch) |
2 cups medium pasta shells (about 5 ounces) |
2 cups 3/4-inch pieces skinless roasted chicken |
1/4 cup thinly sliced drained oil-packed sun-dried tomatoes |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and sauté until tender, about 4 minutes. Add garlic and crushed red pepper and stir 1 minute. Add broth and bring to boil. Stir in escarole; cover and cook 5 minutes. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer. Season with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Stir over medium heat until chicken is heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.
3. Per serving: calories, 385; total fat, 13 g; saturated fat, 3 g; cholesterol, 61 mg Nutritional analysis provided by Bon Appétit
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