Julienne in Large Conch Shells
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
12
Description
Julienne in large conch shells
Ingredients
- Champignons - 14.1 oz
- Skin-On Chicken Breasts - 1 piece
- Onion - 1 piece
- Hard Cheese - 3.5 oz
- 20% Sour Cream - 3 spoons
- Conchiglie Pasta - 20 pieces
Step by Step guide
Step 1
Slice the chicken, onion, and mushrooms into thin strips. Sauté the onion in olive oil or any vegetable oil until it becomes translucent, then add the meat and, after 4–5 minutes, add the mushrooms, salt, and pepper.
Step 2
Sauté until the moisture from the mushrooms evaporates, then add sour cream and simmer for about 5 minutes.
Step 3
Boil the shells, drain them in a colander, and let them cool slightly so they can be handled.
Step 4
Use a spoon to scoop the filling and stuff each shell, 'covering' it with grated cheese.
Step 5
To brown the stuffed shells, place them in the oven.
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