Pasta shells with peas and chicken

 
                     Pasta Shells with Peas and Chicken
 
 Recipe By     :  
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Main Course                      Pasta & Pasta Sauces
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          small pasta shells
    2      cups          slivered cooked chicken -- skinned
    2      teaspoons     olive oil
      1/2  cup           shelled peas
    1      tablespoon    minced garlic
    2      tablespoons   chopped fresh basil
    2      tablespoons   chopped fresh thyme
    3      tablespoons   chopped parsley
      1/4  cup           minced red bell pepper
      1/4  cup           grated Parmesan cheese
 
 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.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Try this colorful recipe in the summertime, when fresh peas are ripe
 off the vine and bursting with flavor. Small pasta shells are cooked until
 just slightly underdone and baked with a saute of red bell peppers, fresh
 peas, and slivers of skinned chicken breasts. A low-fat recipe that can be
 made ahead of time, Pasta Shells With Peas and Chicken will become a warm-
 weather favorite with family and guests.