Stuffed conchiglioni with chicken
Description
The recipe won't take much time. This unusual dish will win you over with its appearance and taste. Large shells filled with chicken meat combined with pesto sauce, then baked in the oven—delicious, believe me. There are many ways to prepare conchiglioni: you can bake them in béchamel sauce, tomato sauce, and use various fillings. I'll tell you mine. Serve hot.
Instructions
- 1
Step 1
Slice the leek. You can leave it in rings or chop it more finely. Transfer to a frying pan with a spoonful of olive oil and let it sauté.
- 2
Step 2
Cut the chicken meat into small pieces.
- 3
Step 3
And transfer to the pan with the onion. Fry for about 5 minutes.
- 4
Step 4
Add a spoonful of flour, salt, and pepper, and fry for another minute.
- 5
Step 5
Boil the conchiglioni in salted water, but not until fully cooked; we need them al dente.
- 6
Step 6
Grease the baking dish with olive oil and lightly dust with flour.
- 7
Step 7
Place the chicken meat into the shells.
- 8
Step 8
And spread the pesto.
- 9
Step 9
Cover the dish with foil and place it in a preheated oven at 180–200 degrees for about 15 minutes. You can sprinkle with grated cheese. That's it!