Home-Style Spring Shells with Chicken

(9 Ratings)
Recipe Yield: 4 Servings


  • 1 tablespoon margarine, butter or spread with no trans fat
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 4 cloves garlic, minced
  • 1 (6.2-ounce) package PASTA RONIĀ® Shells & White Cheddar
  • 2 cups chopped cooked chicken, turkey or ham
  • 2 cups cut fresh asparagus (about 3-inch pieces) or frozen asparagus cuts, thawed
  • 2/3 cup milk

Preparation Steps

  1. In large skillet, over medium-low heat, melt margarine. Add garlic; cook 30 seconds or until golden brown, stirring frequently.
  2. Stir in 2 cups water. Bring just to a boil. Reduce heat to medium. Slowly stir in pasta. Boil, uncovered, 12 to 14 minutes, or until most of water is absorbed, stirring frequently.
  3. Add turkey, asparagus, milk and Special Seasonings. Cook 2 to 4 more minutes or until pasta is tender and asparagus is tender-crisp, stirring occasionally. Sauce will be thin. Let stand 3 to 5 minutes for sauce to thicken.