Recipe number 47130 is

Pasta Shells With Peas & Chicken



The ingredients are:
4 cup Small pasta shells 2 cup Slivered cooked chicken -- Skinned 2 tsp Olive oil 1/2 cup Shelled peas 1 tbsp Minced garlic 2 tbsp Chopped fresh basil 2 tbsp Chopped fresh thyme 3 tbsp Chopped parsley 1/4 cup Minced red bell pepper 1/4 cup Grated Parmesan cheese

The recipe yield is:
4 Servings

Info:
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

Note:
Poultry



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