Creamy Shells and Chicken Recipe

4.5 1 4
Creamy Shells and Chicken Recipe
Creamy Shells and Chicken Recipe photo by Taste of Home
Publisher Photo

Creamy Shells and Chicken Recipe

Read Reviews
4.5 1 4
Publisher Photo
“This is a great weeknight chicken dish. While it simmers I can throw together a salad or steam some broccoli, and I have a tasty dinner ready in a flash,“ writes Trisha Kruse of Eagle, Idaho. Using the pasta mix really makes this saucy meal easy to fix.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1-1/3 cups water
  • 1/2 cup milk
  • 1 package (4.9 ounces) creamy garlic shells
  • Shredded Parmesan cheese

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm.
In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese. Yield: 3 servings.
Editor's Note: This recipe was prepared with Lipton Italian Sides creamy garlic shells.
Originally published as Creamy Shells and Chicken in Simple & Delicious November/December 2006, p25

Nutritional Facts

1 cup: 458 calories, 23g fat (9g saturated fat), 74mg cholesterol, 835mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 23g protein.

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1-1/3 cups water
  • 1/2 cup milk
  • 1 package (4.9 ounces) creamy garlic shells
  • Shredded Parmesan cheese
  1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm.
  2. In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese. Yield: 3 servings.
Editor's Note: This recipe was prepared with Lipton Italian Sides creamy garlic shells.
Originally published as Creamy Shells and Chicken in Simple & Delicious November/December 2006, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Shells and Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ilka896 User ID: 6549264 67379
Reviewed Mar. 19, 2012

"It was ok, nothing special though. Just a regular dinner meal."

Loading Image