Summer Shell Salad

By Lorena_321

Ingredients

• 1 oz. sun dried tomatoes
• 3/4 pound medium pasta shells
• 1 can (13 oz.) chicken broth
• 1 bag (16 oz.) frozen broccoli
• 1 T. cornstarch
• 2 cloves garlic, minced
• 2 t. olive oil
• 1/4 t. red pepper flakes
• 1 large sweet onion, thinly siced
• 1/4 cup chopped fresh basil

Preparation

Step 1

Place sun-dried tomatoes in a 1-cup glass measuring cup and add ½ cup of the chicken broth. Microwave 1 minute until hot; cover and set aside for 5 minutes to soften. Using fork, remove tomatoes, reserving broth. Chop tomatoes, then return them to broth in cup. Add cornstarch mixed with 1 T. water, stirring with fork until smooth; set aside.
Bring large pot of lightly salted water to a boil. In a 12” nonstick skillet, cook onion in oil over medium-low heat 15 minutes, stirring often, until soft and golden. Add pasta to boiling water and cook, stirring occasionally, 10 minutes, or until tender. Add broccoli, garlic, and red pepper flakes to onion; cook, stirring, 3 minutes. Stir in sun-dried tomato mixture along with remaining chicken broth and cook 5 minutes, or until thickened. Drain pasta. Toss pasta with sauce and basil.