Best Pasta Shells With Chicken Mushrooms Escarole And Sun Dried Tomatoes Recipes

Pasta with Mushrooms, Chicken, and Sun-dried Tomatoes image

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 lb. Penne Pasta
4 tbsp. Unsalted Butter
1 lb. Baby Bella Mushrooms, Sliced
3 cloves Garlic, Minced Or Pressed
1/4 c. All-purpose Flour
2 c. Milk
1 c. Chicken Stock
2 c. Diced, Cooked Chicken Breast (See Note)
1/2 c. Julienne-cut Sun-dried Tomatoes (See Note)
1/2 tsp. Paprika
1 c. Grated Parmesan Cheese
Salt And Pepper

Steps:

Bring a large pot of water to a boil, then season generously with salt. Cook penne pasta according to package directions, about 10 minutes. In the meantime, melt butter in a large skillet set over medium high heat. Add mushrooms and cook for about 5 minutes, until mushrooms have softened. Season with a pinch of salt and pepper, then add garlic. Stir for 1 minute, then add flour and stir. Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly. Drain (but do not rinse) penne pasta, then add it to the skillet. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Stir to combine. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. Enjoy!Recipe notes:1. I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals. I make big batches in the slow cooker (it's little more than throwing chicken breast into the slow cooker and letting it cook). If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.2. I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.

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

Provided by Bev I Am

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.