Chicken: Pasta with Chicken, Mushrooms, Spinach and Sun-Dried Tomatoes

posted by Meryl 05-03-102 10:37 PM

Pasta with Chicken, Mushrooms, Spinach and Sun-Dried Tomatoes

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced stemmed fresh shiitake mushrooms or button mushrooms, (about 3 oz), or more to taste
6 - 8 cloves garlic, crushed and chopped small
1/8 - 1/4 teaspoon dried crushed red pepper
3 cups canned low sodium chicken broth
8 cups spinach, coarsely chopped ( ***can also use trimmed escarole, about 1 large bunch)
8 oz pasta shells
3 cups skinless roasted chickens (3/4-inch pieces)
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/3 cup grated parmesan cheese

Heat oil in a large skillet or large pot over medium heat. Add garlic and crushed red pepper and sautee till garlic is soft, about 1 minute or so. Add mushrooms and cook a few minutes till done, stirring often. Add broth and bring to boil. Stir in spinach; cover and cook till it's just cooked through. Season with salt and pepper and mix well.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add spinach 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.

***Note: Escarole will take a little longer to cook then spinach.

6 servings

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line