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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
- 2 garlic cloves, minced
- 1⁄8 teaspoon dried crushed red pepper flakes
- 2 cups canned low sodium chicken broth
- 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
- 2 cups pasta shells (about 5 ounces)
- 2 cups skinless cooked chicken (3/4-inch pieces)
- 1⁄4 cup thinly sliced drained sun-dried tomato packed in oil
- 1⁄4 cup grated parmesan cheese
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Nutrients
- Calories: 449.5
- Calories from Fat: 142 g
- Total Fat: 15.9 g
- Saturated Fat: 3.8 g
- Cholesterol: 58 mg
- Sodium: 228.5 mg
- Total Carbohydrate: 47.1 g
- Dietary Fiber: 5.8 g
- Sugars: 2.8 g
- Protein: 30.6 g
Pasta Shells with Chicken, Mushrooms, Escarole and…
A wonderful, tasty and healthy dish. A great way to use up leftover chicken.
