Best Pasta Shells With Chicken Mushrooms Escarole And Sun Dried Tomatoes Recipes

Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes image

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.

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

Provided by Bev I Am

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.