Pasta stuffed with chicken
4 servings
60 minutes
Chicken-stuffed pasta is a true embodiment of Italian culinary harmony. Conchiglioni, known for their elegant shape, perfectly hold the juicy chicken filling infused with the aroma of garlic, pepper, and herbs. The light tang of sour cream and milk adds tenderness to the filling, while the golden cheese crust completes the picture, creating an appetizing contrast of textures. This dish is perfect for a cozy family dinner or an elegant gathering. Italians appreciate stuffed pasta for its versatility and rich flavor that can be varied by adding different spices and cheeses. The taste of each ingredient unfolds gradually, creating a complex and rich gastronomic experience worthy of the best Mediterranean traditions.
1
Make minced meat from chicken fillet.
- Chicken breast fillet: 200 g
2
Add ground pepper and garlic to it, and mix.
- Ground black pepper: to taste
- Garlic: 3 cloves
3
Fry the onion in a pan until golden brown.
- Onion: 1 piece
- Olive oil: 20 ml
4
Then add the minced meat and fry until the meat turns white.
- Chicken breast fillet: 200 g
5
Pour milk and sour cream into the pan, mix and simmer for 5-7 minutes.
- Milk: 50 ml
- Sour cream: 3 tablespoons
6
Then we add chopped greens.
- Parsley: 1 bunch
- Dill: 1 g
7
When the minced meat is ready, let it cool.
8
Boil the pasta until al dente in salted water, then let it dry on a plate.
- Conchiglioni (large shells): 12 pieces
- Salt: to taste
9
Stuff the pasta with minced meat, place on a baking sheet, and sprinkle with grated cheese.
- Hard cheese: to taste
10
Place in the oven for 5 minutes at 170 degrees.
