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.