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Pasta Shells With Peas And Chicken

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 cups 948ml Small pasta shells

    2. 2 cups 125g / 4.4oz Slivered cooked chicken -- Skinned

    3. 2 teaspoons 10ml Olive oil

    4. 1/2 cup 118ml Shelled peas

    5. 1 tablespoon 15ml Minced garlic

    6. 2 tablespoons 30ml Chopped fresh basil

    7. 2 tablespoons 30ml Chopped fresh thyme

    8. 3 tablespoons 45ml Chopped parsley

    9. 1/4 cup 23g / 0.8oz Minced red bell pepper

    10. 1/4 cup 36g / 1 1/3oz Grated parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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

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