Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Sticky pork belly skewers with smoky BBQ glaze
Braai recipes

Sticky pork belly skewers with smoky BBQ glaze

15 minutes
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Home-made chips
Beer Food

Home-made chips

10 minutes
  • Home
  • Recipes
  • Great value
Lamb chops with olive, orange and anchovy sauce
Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes
Organic chickpea and coriander pasta
Chickpea recipes

Organic chickpea and coriander pasta

15 minutes
Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks
Chilli recipes

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes
Roasted duck breasts with apple, maple syrup and apple vinaigrette
Apple recipes

Roasted duck breasts with apple, maple syrup and apple vinaigrette

25 minutes
Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes
Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

20 minutes
Spinach and halloumi parcels topped with roasted garlicky chicken

Spinach and halloumi parcels topped with roasted garlicky chicken

25 minutes
Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks
Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes
Marinated olives, greek feta and sundried cherry tomato

Marinated olives, greek feta and sundried cherry tomato

5 minutes
Thai roast chicken and basil fritters with rice noodle salad

Thai roast chicken and basil fritters with rice noodle salad

10 to 15 minutes
Korma-spiced Indian curry with roast chicken and chunky vegetables
Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes
Conchiglioni with roast chicken and tomato
Chicken recipes

Conchiglioni with roast chicken and tomato

10 to 15 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Conchiglioni with roast chicken and tomato

By Abigail Donnelly
6
Easy
10 minutes
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