Sure, let’s dive into the delectable world of Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes! 🍝 This recipe is a delightful fusion of flavors that will tantalize your taste buds and leave you craving for more. With a preparation time of just 15 minutes and a total cooking time of 35 minutes, you can have this mouthwatering dish on the table in no time!
Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes Recipe
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/8 tsp crushed red pepper flakes
- 2 cups low sodium chicken broth
- 8 oz escarole, chopped
- 2 cups pasta shells
- 2 sun-dried tomatoes packed in oil, chopped
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
Instructions:
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Prepare the Ingredients: Start by gathering all your ingredients. Chop the garlic, escarole, and sun-dried tomatoes if you haven’t already done so.
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Heat Olive Oil: In a large deep nonstick skillet, heat the extra virgin olive oil over medium heat.
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Sauté Mushrooms: Add the sliced mushrooms to the skillet and sauté them until they become tender, which should take about 4 minutes. Stir occasionally to ensure even cooking.
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Add Garlic and Red Pepper Flakes: Once the mushrooms are tender, add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1 minute until the garlic becomes fragrant.
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Pour in Chicken Broth: Now, pour in the low sodium chicken broth and bring it to a gentle boil.
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Cook Escarole: Stir in the chopped escarole, then cover the skillet and let it cook for about 5 minutes. This will allow the escarole to wilt and become tender.
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Uncover and Cook: After 5 minutes, uncover the skillet and continue cooking until the escarole is completely tender, stirring occasionally. This should take about 3 minutes longer.
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Season: Season the mixture with salt and pepper according to your taste preferences.
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Cook Pasta: While the escarole is cooking, prepare the pasta. Cook the pasta shells in a large pot of boiling salted water until they are just tender but still firm to the bite.
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Combine Ingredients: Once the pasta is cooked, drain it and return it to the pot. Add the cooked escarole mixture, diced chicken, and chopped sun-dried tomatoes to the pot.
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Heat Through: Stir the ingredients over medium heat until the chicken is heated through, which should take about 3 minutes.
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Season Again: Taste the dish and adjust the seasoning with additional salt and pepper if needed.
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Serve: Transfer the Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes to a serving bowl. Sprinkle the grated parmesan cheese on top for an extra burst of flavor.
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Enjoy: Serve this delicious pasta dish hot and enjoy the amazing combination of flavors!
Nutritional Information (Per Serving):
- Calories: 449.5
- Fat: 15.9g
- Saturated Fat: 3.8g
- Cholesterol: 58mg
- Sodium: 228.5mg
- Carbohydrates: 47.1g
- Fiber: 5.8g
- Sugar: 2.8g
- Protein: 30.6g
Recipe Notes:
- This Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes recipe serves 4 people.
- Feel free to adjust the amount of crushed red pepper flakes according to your desired level of spiciness.
- You can customize this dish by adding other vegetables of your choice, such as bell peppers or spinach.
- For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.
This recipe promises a delightful culinary experience that combines the richness of chicken with the earthy flavors of mushrooms and the freshness of escarole, all brought together by the sweet tanginess of sun-dried tomatoes. Give it a try and delight your family and friends with this flavorful dish! 🌟
