Pasta Shells with Peas & Chicken

Name: Pasta Shells with Peas and Chicken
Yield: 1
Cuisine: Fusion
Ingredients: pasta; chicken; olive oil; green peas; garlic; basil; thyme; parsley leaves; sweet red bell peppers; parmesan, parmigiano-reggiano cheese, grated

Yield

1 batch

Prep

15 min

Cook

25 min

Ready

40 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4	cups	pasta small shells	*
2	cups	chicken skinned
2	teaspoons	olive oil
½	cup	green peas shelled
1	tablespoon	garlic minced
2	tablespoons	basil fresh and chopped
2	tablespoons	thyme fresh and chopped	*
3	tablespoons	parsley leaves chopped
¼	cup	sweet red bell peppers minced
¼	cup	Parmesan cheese grated

Ingredients

Amount	Measure	Ingredient	Features
946	ml	pasta small shells	*
473	ml	chicken skinned
1E+1	ml	olive oil
118	ml	green peas shelled
15	ml	garlic minced
3E+1	ml	basil fresh and chopped
3E+1	ml	thyme fresh and chopped	*
45	ml	parsley leaves chopped
59	ml	sweet red bell peppers minced
59	ml	Parmesan cheese grated

Directions

In a large pot over high heat, bring 2 quarts of water to a boil Drain and rinse under cold water, then set aside. Preheat oven to 400℉ (200℃). In a large skillet over medium-high heat, sauté chicken in olive and bell pepper. Cook 2 minutes more, then pour mixture into large baking dish . Add pasta shells and toss well. Add Parmesan. Bake for 20 minutes. Serve hot.