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

• 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

1. Heat oil in large deep nonstick skillet over medium heat.
2. Add mushrooms and saute until tender, about 4 minutes.
3. Add garlic and crushed red pepper and stir 1 minute.
4. Add broth and bring to boil.
5. Stir in escarole; cover and cook 5 minutes.
6. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
7. Season with salt and pepper.
8. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
9. Drain; return to pot.
10. Add escarole mixture, chicken, and sun-dried tomatoes.
11. Stir over medium heat until chicken is heated through, about 3 minutes.
12. Season with salt and pepper.
13. Transfer to bowl; sprinkle with cheese.
14. Makes 4 servings.

extra virgin olive oil, shiitake mushroom, garlic, red pepper, chicken broth, pasta shells, chicken, tomato, parmesan cheese

Taken from www.food.com/recipe/pasta-shells-with-chicken-mushrooms-escarole-and-sun-dried-to-23191 (may not work)