Pasta with Chicken, Escarole and Sun-Dried Tomatoes

(Serves 4)

Ingredients:

Olive oil 3 tablespoons
Shiitake mushrooms, sliced 1 1/2 cups (about 1 pound)
Garlic 3 cloves
Dried oregano 1 teaspoon
Chicken broth 2 cans
Escarole, washed, chopped 2 large heads
Chicken, cooked, diced 2 cups (about 1 pound)
Pasta shells, cooked 1 pound
Sun-dried tomatoes, sliced thin 1/4 cup
Parmesan cheese, grated 1/4 cup
Fresh basil 2 tablespoons  

Method of Preparation:

1. In a large skillet, heat the oil until just smoking.
2. Add the mushrooms and garlic and sauté one minute more.
3. Add the oregano and chicken broth. Bring to a simmer and add the escarole. Cook 5 minutes.
4. Add the cooked chicken, the cooked pasta shells and sun-dried tomatoes and stir to heat through.
5. Remove from the heat and add the cheese. Place in a deep tureen and garnish with the basil. Serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Pasta Week,“ aired during the week of April 23, 2007.