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

READY IN: 35mins
Recipe by Bev I Am

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

Top Review by azwrdoug

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.

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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