Name: Garlic Butter Shells
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3/4 lb. medium pasta shells -; 2 tbsp. extra-virgin olive oil -; 1 c. all-purpose flour -; Kosher salt -; 1 c. Freshly ground black pepper -; 1 lb. chicken cutlets -; 2 tbsp. butter -; 2 c. cloves garlic, minced -; 2 c. sliced mushrooms -; 1/4 c. dry white wine -; 1/2 c. low-sodium chicken broth -; 2 c. heavy cream -; 1/2 c. freshly grated Parmesan -; 1/4 c. chopped sun-dried tomatoes -; 1/4 c. freshly sliced basil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Garlic Butter Shells

1. 3/4 lb. medium pasta shells -

2. 2 tbsp. extra-virgin olive oil -

3. 1 c. all-purpose flour -

4. Kosher salt -

5. 1 c. Freshly ground black pepper -

6. 1 lb. chicken cutlets -

7. 2 tbsp. butter -

8. 2 c. cloves garlic, minced -

9. 2 c. sliced mushrooms -

10. 1/4 c. dry white wine -

11. 1/2 c. low-sodium chicken broth -

12. 2 c. heavy cream -

13. 1/2 c. freshly grated Parmesan -

14. 1/4 c. chopped sun-dried tomatoes -

15. 1/4 c. freshly sliced basil -

How to cook deliciously - Garlic Butter Shells

1. Stage

In a large pot of salted boiling water, cook shells according to package directions until al dente. Drain.

2. Stage

Meanwhile, in a large skillet over medium heat, heat oil. In a medium bowl, season flour with salt and pepper. Lightly coat chicken cutlets in flour, then shake off excess and add to skillet. Working in batches, cook until golden and no longer pink, about 5 minutes per side. Let rest 5 minutes, then slice.

3. Stage

Add butter and garlic to pan and cook until fragrant, 1 minute. Add mushrooms and season with salt and pepper. Cook until tender and golden, 5 minutes. Deglaze pan with wine. Let simmer to reduce slightly, then add chicken stock, cream, Parmesan, and sun-dried tomatoes. Simmer 2 to 3 minutes, then stir in cooked pasta until coated.

4. Stage

Garnish with basil before serving.