Name: Pasta Shells with Peas and Chicken
Ingredients: 4 c Small pasta shells; 2 c Slivered cooked chicken --; Skinned; 2 ts Olive oil; 1/2 c Shelled peas; 1 tb Minced garlic; 2 tb Chopped fresh basil; 2 tb Chopped fresh thyme; 3 tb Chopped parsley; 1/4 c Minced red bell pepper; 1/4 c Grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	California		4	Servings

INGREDIENTS

4	c	Small pasta shells
2	c	Slivered cooked chicken —
		Skinned
2	ts	Olive oil
1/2	c	Shelled peas
1	tb	Minced garlic
2	tb	Chopped fresh basil
2	tb	Chopped fresh thyme
3	tb	Chopped parsley
1/4	c	Minced red bell pepper
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

1. 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.
2. In a large skillet over medium-high heat, saute 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.
3. Bake for 20 minutes. Serve hot.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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