Ingredients
The following ingredients have 4 Servings
- 1/2 lb shells
- 1 1/2 lbs. cooked chicken*
- 1/2 cup fresh parsley, chopped
- 2 to 3 cloves garlic, minced
- zest of one lemon
- 1 teaspoon kosher salt
- freshly cracked pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup white wine
- 1/2 cup chicken stock
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
Instruction
- Place a large pot of water on to boil. Cook pasta al dente — I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.
- Dice chicken (or shred if you’re using roast chicken) and set aside.
- Combine remaining ingredients in a bowl and whisk to blend.
- If passing along to a friend, see notes above. Otherwise, preheat the oven to 350º F. Place pasta and chicken in a 9×13-inch baking dish. Pour sauce over top. Toss to combine. Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.