Conchiglioni pasta with chicken and pesto sauce

There are dishes which, with their overall attractiveness, immediately seduce your guests, whether adults or kids, either because they look so aesthetically compelling or, alternatively, because their aroma and flavour are appealing, even to your younger diners - who have always been the most severe judges of the success of a recipe. To satisfy the whole family, then, we suggest you make a lovely pasta dish such as this tempting conchiglioni: in our recipe we serve them with a filling of pesto and chicken - an unusual combination, but certainly worthy of note for lovers of succulent dishes. What will you do with your everyday Bolognese sauce, if you can serve up such as successful pasta dish as this one and, above all, feed your children in a balanced, pleasant and healthy way?


  • shells 20 units
  • leek Half a leak
  • extra virgin olive oil Extra virgin olive oil to taste
  • chicken 500 grams
  • Flour 1 tablespoon of flour
  • pesto sauce 20 teaspoons of pesto
  • salt Salt to taste
30 minutes Total time
15 minutes Active time
Serves 4 persons
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Cut the leek into slices and fry in a pan with some oil. Meanwhile prepare the chicken by removing the bones and chopping into small pieces. Transfer to the pan and leave to cook for 5 minutes. Then add the flour, salt to taste and cook for another minute. Boil the pasta ‘al dente’, adding a little oil to the water to prevent them from sticking. Grease the oven dish which will contain the pasta mixture. Fill each individual large piece of pasta with a little of the meat mixture and a teaspoon of pesto. Cover the oven dish with tin foil and bake for 15 minutes. If you wish, you can serve with a sprinkling of Parmesan cheese.

To make your pesto sauce, you can use a food processor with plastic blades, since these prevent the oxidation of the leaves (unlike metal blades).
To avoid getting a bitter or overly strong tasting pesto sauce, use basil leaves that have been well dried and above all are intact.

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