Ingredients
Hint:
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
kochen@bettybossi.ch
Pasta
Filling
How it's done
Pasta
Cook the conchiglioni in boiling salted water until just al dente, drain.
Filling
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.
| Tip: | Garnish with torn basil leaves. |
|---|---|
| Tip: | Also suitable as finger food at a drinks reception. |
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