Pasta Shells With Chicken, Mushrooms, Escarole, And Sun-dried To

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.