Conchiglioni with pea and cream cheese filling

Conchiglioni with pea and cream cheese filling

Total: 30 min. | Active: 30 min.
Nutritional value / people: 823 kcal
, Fat: 14 g
, Carbohydrate: 111 g
, Protein: 58 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g conchiglioni
salted water, boiling


olive oil for frying
200 g chicken breasts
¼ tsp salt
1 onion, finely chopped
1 garlic clove, squeezed
300 g frozen peas, defrosted
¼ tsp salt
a little pepper
75 g cream cheese with herbs (e.g. Boursin)
2 ½ tbsp white balsamic vinegar
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How it's done

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Cook the conchiglioni in boiling salted water until just al dente, drain.


Heat the oil in a frying pan. Salt the chicken, brown the meat for approx. 6 mins. on each side. Remove, pull away the meat in a bowl using two forks, set aside. Add a dash of oil to the same pan, briefly sauté the onion and garlic. Add the peas, cook for approx. 3 mins., season. Mix the cream cheese with half of the peas, stuff the conchiglioni with the mixture. Add the remainder of the peas to the chicken along with the balsamic, mix.

To serve

Plate up the conchiglioni, top with the peas and chicken.

Good to know
Tip: Garnish with torn basil leaves.
Tip: Also suitable as finger food at a drinks reception.


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