Place a large pot of water on to boil. Cook
Pasta Shells (8 oz)
al dente -- I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.
Chicken (1.5 lb)
(or shred if you're using roast chicken) and set aside.
Garlic (2 cloves)
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (to taste)
Crushed Red Pepper Flakes (1/4 tsp)
Fresh Parsley (1/2 cup)
White Wine (2/3 cup)
Chicken Stock (1/2 cup)
Olive Oil (1/4 cup)
, zest and juice from
in a bowl and whisk to blend.
Preheat the oven to 350 degrees F (180 degrees C).
Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.
Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.