| 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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