Pasta Shells With Chicken, Mushrooms, Escarole, And Sun-Dried To - cooking recipe

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

Preparation

Heat oil in large deep nonstick skillet over medium heat.
Add mushrooms and saute 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.