Ingredients
- 4 cups pasta shells
- 2 cups slivered chicken skinned (cooked)
- 1/2 cup shelled peas
- 1/4 cup bell pepper (minced red)
- 1/4 cup parmesan cheese (grated)
- 2 tablespoons thyme (chopped fresh)
- 2 teaspoons olive oil
- 1 tablespoon garlic (minced)
- 3 tablespoons parsley (chopped)
- 2 tablespoons basil (chopped fresh)
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.
