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

Name: Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Bev I Am

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

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photo by Nurse Morgan

Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

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

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.

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Reviews

My wife and I thought that this was a really tasty chance of pace from pasta with red sauce. I made a few changes due to necessity. My grocer was out of Escarole, so I substituted Kale, and we used rice noodles to get away from gluten. It was still great.

azwrdoug
I have made this dish several times. It was printed in the 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!

Penny Stettinius
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 use stewed 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!

Nurse Morgan

RECIPE SUBMITTED BY

Bev I Am

United States

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.

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