Spicy Shells with Broccoli and Blue Cheese

• 12 ounces shell pasta
• 2 cooked boneless chicken breasts, shredded
• 2 scallions, finely chopped (white and light green parts only)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 cups small broccoli florets
• 1 cup chicken broth
• 1 can navy beans, undrained (great northern substitute nicely)
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 1 teaspoon crushed red pepper flakes
• 14 teaspoon celery salt
• 1 12 cups crumbled blue cheese
• 12 cherry tomatoes

1. Cook pasta in large pot of salted water according to package instructions.
2. In a small kettle cover chicken with water, add salt and simmer until cooked through.
3. Shred the chicken and set it aside.
4. Save stock for later.
5. Heat oil in a large skillet over medium heat.
6. Add scallions, cook 4 minutes or until wilted but not brown.
7. Add garlic and cook 1 minute.
8. Add broccoli and chicken broth that you saved.
9. Cover, bring to a boil and cook 2-3 minutes.
10. Broccoli should be crisp-tender.
11. Add undrained beans, salt, crushed red pepper and black pepper, stir gently.
12. Heat for 1-2 minutes.
13. Drain pasta, return to pot.
14. Add the broccoli mixture and chicken.
15. Increase heat to medium, add 1/4 cup of the chicken stock.
16. Bring to a boil.
17. Add 1 cup cheese, stir until cheese is melted.
18. Add additional 1/4 cup chicken stock if necessary to thin sauce.
19. Sprinkle with the rest of the blue cheese and serve.
20. Top with cherry tomatoes.

shell pasta, chicken breasts, scallions, olive oil, garlic, broccoli florets, chicken broth, navy beans, kosher salt, ground black pepper, red pepper, celery salt, blue cheese, tomatoes

Taken from www.food.com/recipe/spicy-shells-with-broccoli-and-blue-cheese-34915 (may not work)