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

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

• Ready In: 35 mins
• 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

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.