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

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“A wonderful, tasty and healthy dish. A great way to use up leftover chicken.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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