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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