Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes

Name: Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes
Yield: 4 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces); 2 garlic cloves, minced; 1/8 teaspoon dried crushed red pepper; 2 cups canned low-salt chicken broth; 8 cups coarsely chopped trimmed escarole (about 1 large bunch); 2 cups medium pasta shells (about 5 ounces); 2 cups 3/4-inch pieces skinless roasted chicken; 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes; 1/4 cup grated Parmesan cheese

By Marie Simmons

January 31, 2002

Recipe notes