Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “A wonderful, tasty and healthy dish.A great way to use up leftover chicken.”

    Ingredients

  • 2tablespoonsextra virgin olive oil
  • 1cupsliced stemmed fresh shiitake mushroom( about 2 ounces)
  • 2garlic cloves, minced
  • 1/8 teaspoondried crushed red pepper flakes
  • 2cupscanned low sodium chicken broth
  • 8cupscoarsely chopped trimmed escarole( about 1 large bunch)
  • 2cupspasta shells( about 5 ounces)
  • 2cupsskinless cooked chicken( 3/4-inch pieces)
  • 1/4 cupthinly sliced drained sun-dried tomato packed in oil
  • 1/4 cupgrated parmesan cheese
  • Directions

  • 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.
  • 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.
  • Makes 4 servings.
  • Reviews

  • “I have made this dish several times. It wasprinted inthe Feb. 2002 Bon Appetit. I was going to post it but you beat me to it. When I first made this dish I found it needed something. I use 4 garlic cloves instead of the 2. For the liquid I use 1/2 white wine and 1/2 chicken broth. I saute the chicken after dusting in Emeril’s Creole Seasoning, and at the end I add 4 TBS pesto. That seemed to do the trick!”

  • “Ok so I didn’t use any escarole, but this pasta gets 5 stars regardless! (Not sure what escarole is but I’m pretty sure I don’t have any). I had to usestewed tomoatoes (canned) instead of sun-dried. I did add 1/2 cup tomato paste toward the end, and I stirred in 1 1/2 cups shredded mozzeralla cheese after that. It was so good we all had thirds! Thanks Bev!”

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