Pasta Shells With Chicken Mushrooms Escarole And Sun Dried To Recipes

PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
• Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
• Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
• Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

PASTA WITH MUSHROOMS, CHICKEN, AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of water to a boil, then season generously with salt. Cook penne pasta according to package directions, about 10 minutes. In the meantime, melt butter in a large skillet set over medium high heat. Add mushrooms and cook for about 5 minutes, until mushrooms have softened. Season with a pinch of salt and pepper, then add garlic. Stir for 1 minute, then add flour and stir. Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly. Drain (but do not rinse) penne pasta, then add it to the skillet. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Stir to combine. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. Enjoy!Recipe notes:1. I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals. I make big batches in the slow cooker (it's little more than throwing chicken breast into the slow cooker and letting it cook). If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.2. I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TO

Steps:

• 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.

CHICKEN AND CHEESE STUFFED PASTA WITH SUN-DRIED TOMATO ALFREDO SAUCE

Steps:

• Pre-heat oven to 350 degrees.

CHICKEN AND MUSHROOM BAKED SHELLS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TOMATOES

Steps:

• 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.

PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE

Steps:

• Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.
• Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.
• Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.