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Pasta Shells with Chicken and Peas




Source of Recipe


unknown


List of Ingredients




4 cups pasta shells
2 cups chopped cooked chicken breast
2 teaspoons olive oil
1/2 cup frozen peas
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 teaspoon dried thyme
3 tablespoons chopped parsley
1/4 cup minced red bell pepper
1/4 cup grated Parmesan cheese
fresh basil leaves -- for garnish


Recipe



In a large pot over high heat, bring 2 quarts of water to a boil and cook
pasta shells until they are nearly tender but still "springy" (about 5
minutes). Drain and rinse under cold water, then set aside.

Preheat oven to 400°F.

In a large skillet, over medium-high heat, lightly saute chicken in olive
oil for 1 minute; add peas, garlic, basil, thyme, parsley, and bell
pepper. Cook 2 minutes more, then spoon mixture into large baking dish.
Add pasta shells; toss well.

Bake for 20 minutes. Sprinkle Parmesan cheese over pasta while still hot.
Serve warm or cool slightly, cover, refrigerate and serve chilled.

Garnish with fresh basil leaves, if desired.