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Conchiglioni with pea and cream cheese filling
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 823
  • Fat about 14g
  • Carbohydrates about 111g
  • Protein about 58g
This is needed
This is needed for 2 people
Pasta
  • 250 g conchiglioni
  • salted water, boiling
Filling
  • olive oil, for frying
  • 0.25 tsp salt
  • 200 g chicken breasts
  • 1 onions, finely chopped
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • 300 g frozen peas, defrosted
  • a little pepper
  • 75 g cream cheese with herbs (e.g. Boursin)
  • 2.5 tbsp white balsamic vinegar
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And that's how it's done
And that's how it's done
Pasta
Cook the conchiglioni in boiling salted water until just al dente, drain.
Filling
Heat the oil in a frying pan. Salt the chicken, brown the meat for approx. 6 mins. on each side. Remove, pull away the meat in a bowl using two forks, set aside. Add a dash of oil to the same pan, briefly sauté the onion and garlic. Add the peas, cook for approx. 3 mins., season. Mix the cream cheese with half of the peas, stuff the conchiglioni with the mixture. Add the remainder of the peas to the chicken along with the balsamic, mix.
To serve
Plate up the conchiglioni, top with the peas and chicken.