Pasta Shells with Chicken, Mushrooms, Escarole and Sun-Dried Tomatoes

A delicious, light meal. Using store-bought roast chicken can really save time. The recipe calls for fresh shitake mushrooms, but I use dried for a slightly stronger flavor.

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) olive oil
  • 1 cup(s) fresh shitake mushrooms sliced and stemmed
  • 2 clove(s) garlic minced
  • 1/8 teaspoon(s) dried crushed red pepper
  • 2 cup(s) chicken broth
  • 8 cup(s) escarole coarsely chopped
  • 2 cup(s) pasta shells
  • 2 cup(s) roasted chicken cut into 3/4-in pieces
  • 1/4 cup(s) sun-dried tomatoes sliced thinly
  • 1/4 cup(s) grated parmesan cheese


  1. 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 a boil. Stir in escarole; cover and cook 5 minutes. Uncover and cook until escarole is tender, storring often, about 3 minutes longer. Season with salt and pepper.

  2. 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.
November 2013

This recipe is a personal recipe added by MezzoJo and has not been tested or endorsed by MyRecipes.

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