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Chicken recipes

Conchiglioni with roast chicken and tomato

10 to 15 minutes

Conchiglioni with roast chicken and tomato

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

500 g organic slow-dried conchiglioni
1 whole roast chicken
1 x 400 g can organic chopped tomato
1 T organic olive oil
sea salt and freshly ground
black pepper
1 x 125 g jar organic basil
pesto or organic spinach-and-feta pesto
organic pecorino, finely shaved
2 T fresh Italian parsley, roughly chopped

Method

Preheat the oven to 180°C.

Cook the conchiglioni in rapidly boiling water, until al dente.

Tear the chicken into sections and place on a baking tray with the organic chopped tomato.

Bake in the oven until warmed through.

Toss the pasta in the olive oil and season with a crack of black pepper.

Top with the baked tomato and roast chicken.

Serve with a good dollop of pesto, shavings of pecorino and a scattering of fresh Italian parsley. Season to taste.

Per serving: 3756kJ, 63.6g protein, 42.9g fat, 61.7g carbs

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Stuffed vegetables with lentil rice, pine nuts and parsley

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Grilled steak with Chimichurri

Mini gatsbys

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Bean hot pot with gorgonzola and fresh sage

Marinated olives, greek feta and sundried cherry tomato

Conchiglioni with roast chicken and tomato

Conchiglioni with roast chicken and tomato

Ingredients

Method