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Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To
Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To
Past
Ingredients
Servings:
473
milliliters
skinless cooked chicken (3/4-inch pieces)
473
milliliters
canned low sodium chicken broth
2
liters
coarsely chopped trimmed escarole (about 1 large bunch)
2
garlic cloves, minced
2
Tbsps
extra-virgin olive oil
59
milliliters
grated parmesan cheese
142
grams
cups pasta shells (about
0
teaspoons
dried crushed red pepper flakes
57
grams
cup sliced stemmed fresh shiitake mushroom (about
59
milliliters
thinly sliced drained sun-dried tomato packed in oil
Difficulty
Normal
Ready In
35 m.
Servings
4
Health Score
24
Dish Types
Lunch
Main Course
Main Dish
Dinner
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