Pasta Shells With Peas & Chickenpoultry 4 cup small pasta shells 2 cup slivered cooked chicken -- 1 skinned 2 teaspoon olive oil 1/2 cup shelled peas 1 tablespoon minced garlic 2 tablespoon chopped fresh basil 2 tablespoon chopped fresh thyme 3 tablespoon chopped parsley 1/4 cup minced red bell pepper 1/4 cup grated parmesan cheese 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 |
