recipelink.com Chat Room Recipe Swap - 2001-05-23
From: Kelly~WA

Pasta Shells with Peas and Chicken

Try this colorful recipe in the summertime, when fresh peas are ripe
off the vine and bursting with flavor. Small pasta shells are cooked until
just slightly underdone and baked with a sauté of red bell peppers, fresh
peas, and slivers of skinned chicken breasts.

4 cups small pasta shells
2 cups slivered cooked chicken -- skinned
2 teaspoons olive oil
1/2 cup shelled peas
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons chopped parsley
1/4 cup minced red bell pepper
1/4 cup grated Parmesan cheese

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.

In a large skillet over medium-high heat, sauté 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.

Bake for 20 minutes. Serve hot.