Conchiglioni Stuffed with Chicken and Mushrooms
Pasta and Pizza | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Conchiglioni stuffed with chicken and mushrooms
Ingredients
- Pickled Chanterelles - 3.5 oz
- Chicken fillet - 3.5 oz
- Onion - 1 piece
- Butter - 0.4 oz
- Hard Cheese - 1.8 oz
- Milk - 17 fl oz
- Wheat Flour - 2 tablespoons
- Conchiglie Pasta - 7.1 oz
Step by Step guide
Step 1
Cut the chicken fillet into small cubes.
Step 10
For the béchamel sauce, pour the milk into a saucepan and heat it. In a skillet, melt the butter. Add the flour and mix well.
Step 11
Pour in the milk, stirring vigorously to combine. Bring the sauce to a boil, stirring until thickened. Season with salt and pepper.
Step 12
Turn off the heat and add pieces of butter to the sauce.
Step 2
Wash the mushrooms, dry them, and also cut them into cubes.
Step 3
Peel and finely chop the onion. In a skillet heated with olive oil, sauté the onion.
Step 4
Add the chicken and fry, stirring occasionally. Add the mushrooms to the chicken and continue frying, stirring.
Step 5
Turn off the heat, add herbs, salt, and pepper. Mix well. Let cool.
Step 6
In a large pot of boiling salted water, cook the pasta. Rinse with cold water and toss with a little vegetable oil to prevent sticking.
Step 7
Stuff the pasta with the filling and place it in a greased baking dish.
Step 8
Pour the béchamel sauce over the pasta. Bake in a preheated oven at 356°F for about 20 minutes.
Step 9
Sprinkle the pasta with grated cheese and return to the oven for another 5–7 minutes.
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