Spicy Shells with Broccoli and Blue Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very hearty and spicy comfort dish! Ingredients:
12 ounces shell pasta |
2 cooked boneless chicken breasts, shredded |
2 scallions, finely chopped (white and light green parts only) |
1 tablespoon olive oil |
1 tablespoon minced garlic |
4 cups small broccoli florets |
1 cup chicken broth |
1 can navy beans, undrained (great northern substitute nicely) |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon crushed red pepper flakes |
1/4 teaspoon celery salt |
1 1/2 cups crumbled blue cheese |
12 cherry tomatoes |
Directions:
1. Cook pasta in large pot of salted water according to package instructions.
2. In a small kettle cover chicken with water, add salt and simmer until cooked through.
3. Shred the chicken and set it aside.
4. Save stock for later.
5. Heat oil in a large skillet over medium heat.
6. Add scallions, cook 4 minutes or until wilted but not brown.
7. Add garlic and cook 1 minute.
8. Add broccoli and chicken broth that you saved.
9. Cover, bring to a boil and cook 2-3 minutes.
10. Broccoli should be crisp-tender.
11. Add undrained beans, salt, crushed red pepper and black pepper, stir gently.
12. Heat for 1-2 minutes.
13. Drain pasta, return to pot.
14. Add the broccoli mixture and chicken.
15. Increase heat to medium, add 1/4 cup of the chicken stock.
16. Bring to a boil.
17. Add 1 cup cheese, stir until cheese is melted.
18. Add additional 1/4 cup chicken stock if necessary to thin sauce.
19. Sprinkle with the rest of the blue cheese and serve.
20. Top with cherry tomatoes.
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