Labor Day, 2010

This is going to be such a fun week. Forrest is coming into town to work before the holiday. Lisa, Payton and Hannah will get here Friday night. Ally, Jerry and Jasper will arrive on Saturday. Last night (Thursday) Denis made a pasta based on a recipe from Epicurious. Fabulous! All you guys should try it. For the kids you could just omit the wine and increase the chicken broth by the same amount. Anytime a recipe calls for wine you can sub the broth. I don't think it will reduce as much so you might have to adjust a little.

Pasta Shells with Chicken, Mushrooms, Spinach, and Sun-Dried Tomatoes

Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and fennel, saute until tender, about 4 minutes. Add garlic, tarragon and crushed red pepper and stir for 1 minute. Add broth and white wine and bring to boil. Stir in spinach; cover and cook 5 minutes, uncover and cook about 3 minutes longer. Season with salt and pepper
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Make a slurry using the flour and some cool water. Stir over medium heat until chicken is heated through, about 3 minutes and sauce begins to thicken. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.

Yields: 4-6 servings
Ingredients

2 tablespoons extra-virgin olive oil
1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
2 garlic cloves, minced
1/4 cup chopped fennel
1/8 teaspoon dried crushed red pepper
1/2 teaspoon dried tarragon (if using fresh add during last steps)
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine
1 bag fresh spinach (about 8 cups) coarsely chopped
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 tablespoon flour
1/4 cup grated Parmesan cheese

Directions

Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and fennel, saute until tender, about 4 minutes. Add garlic, tarragon and crushed red pepper and stir for 1 minute. Add broth and white wine and bring to boil. Stir in spinach; cover and cook 5 minutes, uncover and cook about 3 minutes longer. Season with salt and pepper
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Make a slurry using the flour and some cool water. Stir over medium heat until chicken is heated through, about 3 minutes and sauce begins to thicken. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.