Ingredients
- 425 gr pasta shells
- 280 gr slivered chicken skinned (cooked)
- 100 gr shelled peas
- 34 gr bell pepper (minced red)
- 20 gr parmesan cheese (grated)
- 12 gr thyme (chopped fresh)
- 10 ml olive oil
- 8 gr garlic (minced)
- 5 gr parsley (chopped)
- 4 gr basil (chopped fresh)
1. In a large pot over high heat, bring 2 litre 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 200ºC .
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.
