Ingredients
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2 tablespoons extra virgin olive oil
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2 garlic cloves, minced
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1/8 teaspoon dried crushed red pepper flakes
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2 cups canned low sodium chicken broth
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8 cups coarsely chopped trimmed escarole (about 1 large bunch)
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2 cups pasta shells (about 5 ounces)
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2 cups skinless cooked chicken (3/4-inch pieces)
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1/4 cup thinly sliced drained sun-dried tomato packed in oil
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1/4 cup grated parmesan cheese
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1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
Instructions
- 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.