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Summer Garden Chicken & Shells

Summer Garden Chicken & Shells Recipe

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Prep/Cook Time: 35 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 box (16 ounces) small pasta shells
1 tablespoon olive oil
2 teaspoons tomato paste
1 1/2 cups heavy cream
1/2 cup frozen corn kernels
5 1/2 cups frozen peas
1/2 cup diced red bell pepper
1/2 cup grated Parmesan cheese
2 teaspoons fresh basil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup minced fresh parsley


  1. Cut chicken into strips. Cook pasta shells according to package directions.
  2. Meanwhile, heat oil in a large skillet; sauté chicken strips for 3 minutes, then remove from heat and set aside. Add tomato paste to pan; very gradually whisk in cream. Heat mixture without letting it boil; then add corn, peas and bell pepper. Cook on low heat until vegetables are cooked throughout, about 10 minutes.
  3. Remove from heat and stir in Parmesan cheese until melted. Stir in chicken, basil, thyme, salt and pepper.
  4. Drain pasta and place in a large serving bowl. Add chicken mixture and parsley, and toss until well coated. Divide equally among 4 plates and serve.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 900

  • Total Fat 39.6g (0%)

  • Saturated Fat 21.8g (0%)

  • Trans Fat 0g

  • Cholesterol 176mg (0%)

  • Sodium 400mg (0%)

  • Total Carbohydrate 95g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 41g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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