Ingredients

2 tablespoons extra-virgin olive oil

1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)

2 garlic cloves, minced

1/8 teaspoon dried crushed red pepper

2 cups canned low-salt chicken broth

8 cups coarsely chopped trimmed escarole (about 1 large bunch)

2 cups medium pasta shells (about 5 ounces)

2 cups 3/4-inch pieces skinless roasted chicken

1/4 cup thinly sliced drained oil-packed sun-dried tomatoes

1/4 cup grated Parmesan cheese

Description

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