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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Recipe Information
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
Instructions
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.
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
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.
In the same skillet, add the remaining olive oil and butter. Once the butter melts, sauté the minced garlic for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 4-5 minutes until softened and lightly browned.
Stir in the sun-dried tomatoes and escarole. Cook for 2-3 minutes until the escarole wilts.
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.
Return the sliced chicken to the skillet, then add the drained pasta shells. Toss everything together until well coated with the sauce.
Remove from heat, sprinkle with grated parmesan cheese, and toss to combine.
Serve immediately, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 29.5 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 528 mg | 41% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3939 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
