Pasta shells with peas and chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Small pasta shells |
| 2 | cups | Slivered cooked chicken -- |
| Skinned | ||
| 2 | teaspoons | Olive oil |
| ½ | cup | Shelled peas |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Chopped fresh basil |
| 2 | tablespoons | Chopped fresh thyme |
| 3 | tablespoons | Chopped parsley |
| ¼ | cup | Minced red bell pepper |
| ¼ | cup | Grated Parmesan cheese |
Directions
1. In a large pot over high heat, bring 2 quarts of water to a boil and cook pasta shells until just underdone (about 5 minutes). Drain and rinse under cold water, then set aside. Preheat oven to 400 degrees F.
2. In a large skillet over medium-high heat, saute chicken in olive oil for 2 minutes, then add peas, garlic, basil, thyme, parsley, and bell pepper.
Cook 2 minutes more, then pour mixture into large baking dish. Add pasta shells and toss well. Add Parmesan.
3. Bake for 20 minutes. Serve hot.
Recipe By : the California Culinary Academy