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Pasta shells with peas and chicken
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| Artist: |
_ |
| Categories: |
Beans, Chicken, Exotic, Pastas & Noodles, Peas, Poultry, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Small pasta shells | | 2
| cup | Slivered cooked chicken -- | | | Skinned | | 2
| tsp | Olive oil | | 1/2
| cup | Shelled peas | | 1
| tbsp | Minced garlic | | 2
| tbsp | Chopped fresh basil | | 2
| tbsp | Chopped fresh thyme | | 3
| tbsp | Chopped parsley | | 1/4
| cup | Minced red bell pepper | | 1/4
| cup | Grated Parmesan cheese |
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Procedures:
| 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). | | 2 | Drain and rinse under cold water, then set aside. | | 3 | Preheat oven to 400 °F. | | 4 | 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. | | 5 | Cook 2 minutes more, then pour mixture into large baking dish. | | 6 | Add pasta shells and toss well. | | 7 | Add parmesan. | | 8 | Bake for 20 minutes. | | 9 | Serve hot |
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