Ingredients

Method

• 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

Ingredients

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