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

"A wonderful, tasty and healthy dish. A great way to use up leftover chicken."
photo by Nurse Morgan photo by Nurse Morgan
photo by Nurse Morgan
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!


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