Ingredients for Pasta Shells With Chicken Mushrooms Escarole And Sun Dried To
- Extra Virgin Olive Oil
- Fresh Shiitake Mushroom
- Garlic Cloves
- Crushed Red Pepper Flakes
- Low Sodium Chicken Broth
- 1 bunch escarole, chopped (about 10 ounces)
- 1 pound pasta shells
- Cooked Chicken
- Sun Dried Tomato Packed In Oil
- Parmesan Cheese
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How to Make Pasta Shells With Chicken Mushrooms Escarole And Sun Dried To
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large deep skillet over medium heat.
- Add sliced mushrooms and sauté until tender, about 4-5 minutes.
- Add minced garlic and crushed red pepper flakes; stir for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chopped escarole, cover, and cook for 5 minutes, or until wilted.
- Uncover and cook for another 3 minutes, stirring occasionally, until escarole is tender.
- Season with salt and pepper to taste.
- Add cooked pasta, shredded chicken, and sun-dried tomatoes to the skillet.
- Stir gently over medium heat until chicken is heated through and everything is well combined (about 3 minutes).
- Transfer to a serving bowl.
- Sprinkle with Parmesan cheese (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
19g
Carbs
15g
