Pasta Shells with Peas and Chicken

4 cups small pasta shells

2 cups slivered cooked chicken -- skinned

2 teaspoons olive oil

1/2 cup shelled peas

1 tablespoon minced garlic

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

3 tablespoons chopped parsley

1/4 cup minced red bell pepper

1/4 cup grated Parmesan cheese

1. In a large pot over high heat, bring 2 quarts of water to a boil and cook pasta shells until just underdone (about 5 minutes). Drain and rinse under cold water, then set aside. Preheat oven to 400 degrees F.

2. In a large skillet over medium-high heat, saute chicken in olive oil for 2 minutes, then add peas, garlic, basil, thyme, parsley, and bell pepper. Cook 2 minutes more, then pour mixture into large baking dish. Add pasta shells and toss well. Add Parmesan.

3. Bake for 20 minutes. Serve hot.