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Add a photoServings: 6
Ingredients
- 24 x conchiglie shells
- Â Â Allow 4 large shells per person
- 4 Tbsp. pesto sauce, (use commercial preparation or possibly make from the following)
- 2 x chicken breasts, skin removed
- 1 lrg sprig fresh thyme
- 8 x peppercorns
- 1 pch salt
- 100 ml dry white wine
- 250 ml cream
- 2 Tbsp. finely minced parsley
- 75 gm pine nuts, toasted
- Â Â Salt and grnd pepper to taste
- 120 gm or possibly 1 bunch basil, leaves picked and washed
- 3 x cloves garlic, peeled
- 75 gm pine nuts
- 100 gm freshly grated parmesan cheese
- 250 ml extra virgin olive oil
- Â Â Freshly grnd pepper
- Â Â and salt to taste
Directions
- Place the breasts in a saucepan with the thyme, salt and peppercorns and cover with cool water. Bring to a gentle simmer and cook for approximately 15 min. (This can be done the day before).
- Cook the conchiglie in a large pot of boiling salted water, with a little extra virgin olive oil keeping them separated as they cook, approximately 15 min.
- Drain and refresh in cool water.
- Drain the chicken, and reduce the liquid (stock) to approximately 100ml.
- Chop breasts finely or possibly mince.
- Place the wine in a saucepan and reduce by half. Add in cream, reduce stock and 2 tbsp pesto sauce. Bring to boil and simmer till a smooth texture is achieved.
- (It should coat the back of a spoon). Taste and adjust seasoning. Bind the chicken flesh with remaining pesto mix and half the pine nuts. Spoon carefully into the shells, laying them in a buttered baking tray. Pour over remaining sauce, cover with buttered foil and bake at 180c for 20 min.
- Remove foil and cook at the top of the oven for a further 10 min, or possibly till slightly browned.
- Sprinkle with extra pine nuts and parsley and serve.
- PESTO:Grind, lb. or possibly blend the basil, garlic and pine nuts with a healthy pinch of salt and a grind of grnd pepper.
- Fold in the cheese.
- Add in the extra virgin olive oil a little at a time mixing well with each addition so the sauce binds together (for a thicker sauce add in less oil).
- Check for seasoning and adjust.
- "I play around with the quantities depending on what I'm using this for - sometimes garlickly - sometimes cheesier and sometimes runny", says Felicity Fraser.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 768 | |
| Calories from Fat 645 | 84% |
| Total Fat 73.56g | 92% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.06g | |
| Cholesterol 74mg | 25% |
| Sodium 421mg | 18% |
| Potassium 375mg | 11% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.15g | 1% |
| Protein 21.33g | 34% |
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