Main Meals

Conchiglioni with roast chicken and tomato

10 minutes
10 to 15 minutes
Wine/Spirit Pairing
Zonnebloem Sémillon 2007

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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