| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | 4 | Servings | |
INGREDIENTS
| 4 | c | Small pasta shells |
| 2 | c | Slivered cooked chicken |
| Skinned | ||
| 2 | t | Olive oil |
| 1/2 | c | Shelled peas |
| 1 | T | Minced garlic |
| 2 | T | Chopped fresh basil |
| 2 | T | Chopped fresh thyme |
| 3 | T | Chopped parsley |
| 1/4 | c | Minced red bell pepper |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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, 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 5.5mg
Sodium: 514.4mg
Potassium: 259.6mg
Carbohydrates: 7.2g
Fiber: 2.7g
Sugar: 1.9g
Protein: 6.8g