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    You are in: Home / Recipes / Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To Recipe
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    Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To

    Average Rating:

    2 Total Reviews

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    • on March 11, 2008

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2008

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To

    Serving Size: 1 (394 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.4
     
    Calories from Fat 142
    31%
    Total Fat 15.8 g
    24%
    Saturated Fat 3.8 g
    19%
    Cholesterol 58.0 mg
    19%
    Sodium 228.5 mg
    9%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 5.7 g
    23%
    Sugars 2.7 g
    11%
    Protein 30.6 g
    61%

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