Pasta Shells with Chicken Mushrooms Escarole and Sun Dried to
Elevate your weeknight dinner routine with this flavorful recipe for Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes. Perfectly al dente pasta shells are tossed in a savory mix of tender chicken, earthy baby bella mushrooms, and nutrient-rich escarole, all brought together in a velvety garlic-infused broth. The addition of sun-dried tomatoes introduces a tangy sweetness that balances the dish beautifully, while a hint of red chili flakes adds a gentle kick. Finished with a sprinkle of parmesan cheese, this hearty yet wholesome meal is loaded with vibrant flavors and textures. Ready in just 40 minutes, it’s an ideal choice for a quick, satisfying dinner that doesn’t compromise on taste or elegance. Perfect for feeding a crowd or treating yourself to restaurant-quality comfort food at home!
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Ingredients
- 12 ounces medium pasta shells
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 1 cup baby bella mushrooms, sliced
- 0.33 cup sun-dried tomatoes, chopped
- 4 cups escarole, chopped
- 0.5 cup chicken broth
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Step 2
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet, let rest for 5 minutes, then slice into bite-sized strips.
Step 4
In the same skillet, add the remaining olive oil and butter. Once the butter melts, sauté the minced garlic for 30 seconds until fragrant.
Step 5
Add the mushrooms to the skillet and cook for 4-5 minutes until softened and lightly browned.
Step 6
Stir in the sun-dried tomatoes and escarole. Cook for 2-3 minutes until the escarole wilts.
Step 7
Pour in the chicken broth and reserved pasta water. Add the red chili flakes and mix well. Simmer for 2 minutes to allow the flavors to meld.
Step 8
Return the sliced chicken to the skillet, then add the drained pasta shells. Toss everything together until well coated with the sauce.
Step 9
Remove from heat, sprinkle with grated parmesan cheese, and toss to combine.
Step 10
Serve immediately, garnished with additional parmesan cheese if desired.
Nutrition Facts
| Serving size | (1348.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2638.4 |
| Total Fat 90.4g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 381.6mg | 0% |
| Sodium 3791.1mg | 0% |
| Total Carbohydrate 285.5g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 29.5g | |
| Protein 173.6g | 0% |
| Vitamin D 19.9IU | 0% |
| Calcium 528.0mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 3938.9mg | 0% |
Source of Calories