Pasta Shells with Chicken, Mushrooms, Spinach, and Sun-Dried Tomatoes

By LaLaCooks

Denis' version of an Epicuruious recipe. Fabulous!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
• 2 garlic cloves, minced
• 1/4 cup chopped fennel
• 1/8 teaspoon dried crushed red pepper
• 1/2 teaspoon dried tarragon (if using fresh add during last steps)
• 1/2 cup canned low-salt chicken broth
• 1/2 cup dry white wine
• 1 bag fresh spinach (about 8 cups) coarsely chopped
• 2 cups medium pasta shells (about 5 ounces)
• 2 cups 3/4-inch pieces skinless roasted chicken
• 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
• 1 tablespoon flour
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and fennel, saute until tender, about 4 minutes. Add garlic, tarragon and crushed red pepper and stir for 1 minute. Add broth and white wine and bring to boil. Stir in spinach; cover and cook 5 minutes, uncover and cook 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. Make a slurry using the flour and some cool water. Stir over medium heat until chicken is heated through, about 3 minutes and sauce begins to thicken. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.