Cooking Instructions
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Step 1
Place a large pot of water on to boil. Cook
Pasta Shells (225 g)
al dente -- I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.
Step 2
Dice
Chicken (680 g)
(or shred if you're using roast chicken) and set aside.
Step 3
Combine
Garlic (2 cloves)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (to taste)
,
Crushed Red Pepper Flakes (as needed)
,
Fresh Parsley (20 g)
,
White Wine (160 mL)
,
Chicken Stock (120 mL)
,
Olive Oil (60 mL)
, zest and juice from
Lemon (1)
in a bowl and whisk to blend.
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.
Step 6
Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.
