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

Recipe by Bev I Am
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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