Spicy Shells With Broccoli And Blue Cheese

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 ounces shell pasta
• 2 cooked boneless chicken breasts, shredded
• 2 scallions, finely chopped ( and light green parts only)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 cups small broccoli florets
• 1 cup chicken broth
• 1 can navy beans, undrained (great northern substitute nicely)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon celery salt
• 1 1/2 cups crumbled blue cheese
• 12 cherry tomatoes

Recipe

• 1 cook pasta in large pot of salted water according to package instructions.
• 2 in a small kettle cover chicken with water, add salt and simmer until cooked through.
• 3 shred the chicken and set it aside.
• 4 save stock for later.
• 5 heat oil in a large skillet over medium heat.
• 6 add scallions, cook 4 minutes or until wilted but not brown.
• 7 add garlic and cook 1 minute.
• 8 add broccoli and chicken broth that you saved.
• 9 cover, bring to a boil and cook 2-3 minutes.
• 10 broccoli should be crisp-tender.
• 11 add undrained beans, salt, crushed red pepper and black pepper, stir gently.
• 12 heat for 1-2 minutes.
• 13 drain pasta, return to pot.
• 14 add the broccoli mixture and chicken.
• 15 increase heat to medium, add 1/4 cup of the chicken stock.
• 16 bring to a boil.
• 17 add 1 cup cheese, stir until cheese is melted.
• 18 add additional 1/4 cup chicken stock if necessary to thin sauce.
• 19 sprinkle with the rest of the blue cheese and serve.
• 20 top with cherry tomatoes.