Best 3 Pasta Shells With Chicken Mushrooms Escarole And Sun Dried To Recipes

Indulge in a culinary journey with our delectable pasta shells, masterfully crafted with tender chicken, earthy mushrooms, vibrant escarole, and sun-dried tomatoes, all harmoniously combined in a rich and flavorful sauce. This delightful dish is a symphony of textures and flavors that will tantalize your taste buds.

Dive into the diverse selection of recipes presented in this article, each offering a unique twist on this classic combination. Discover the simplicity of the classic Pasta Shells with Chicken and Mushrooms, where the natural flavors of the ingredients shine through. Elevate your palate with the sophisticated flavors of Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes, where the bitterness of escarole and the tanginess of sun-dried tomatoes create a delightful contrast. For a touch of elegance, try the sophisticated Pasta Shells with Chicken, Mushrooms, and Creamy Pesto Sauce, where the aromatic pesto adds a vibrant green hue and a burst of flavor. And for a vegetarian delight, explore the hearty Pasta Shells with Mushrooms and Escarole, where the meaty texture of mushrooms takes center stage.

No matter your preference, this collection of recipes promises a culinary adventure that will leave you craving more. Embark on this gastronomic journey and discover the perfect pasta dish to satisfy your cravings.

Here are our top 3 tried and tested recipes!

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TO

Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To image

Make and share this Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To recipe from Food.com.

Provided by Bev I Am

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
2 garlic cloves, minced
1/8 teaspoon dried crushed red pepper flakes
2 cups canned low sodium chicken broth
8 cups coarsely chopped trimmed escarole (about 1 large bunch)
2 cups pasta shells (about 5 ounces)
2 cups skinless cooked chicken (3/4-inch pieces)
1/4 cup thinly sliced drained sun-dried tomato packed in oil
1/4 cup grated parmesan cheese

Steps:

Heat oil in large deep nonstick skillet over medium heat.
Add mushrooms and sauté until tender, about 4 minutes.
Add garlic and crushed red pepper and stir 1 minute.
Add broth and bring to boil.
Stir in escarole; cover and cook 5 minutes.
Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain; return to pot.
Add escarole mixture, chicken, and sun-dried tomatoes.
Stir over medium heat until chicken is heated through, about 3 minutes.
Season with salt and pepper.
Transfer to bowl; sprinkle with cheese.
Makes 4 servings.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA WITH CHICKEN AND MUSHROOMS

Pasta with Chicken and Mushrooms image

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

Ingredients

Coarse salt and ground pepper
3/4 pound bowtie pasta
1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 tablespoons butter
1 pound small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling in the kitchen.
Use Fresh Ingredients: Fresh ingredients will give your pasta shells dish the best flavor. If possible, use organic or locally-sourced ingredients.
Don't Overcook the Pasta: Cook the pasta shells according to the package directions. Overcooked pasta will be mushy and won't hold its shape.
Sauté the Mushrooms and Escarole Separately: This will help to prevent the mushrooms from getting soggy and the escarole from becoming limp.
Use a Good Quality Olive Oil: A good quality olive oil will add flavor and richness to your dish.
Season the Dish to Taste: Don't be afraid to add more salt, pepper, or other seasonings to taste. This will help to balance the flavors of the dish.
Serve Immediately: Pasta shells are best served immediately after they are cooked. This will help to prevent the pasta from drying out.

Conclusion:

This pasta shells recipe with chicken, mushrooms, escarole, and sun-dried tomatoes is a delicious and easy-to-make dish. It's perfect for a weeknight dinner or a special occasion. With its combination of flavors and textures, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting pasta recipe, give this one a try. You won't be disappointed!