Name: Pasta Shells with Chicken And Pesto
Ingredients: 24 Conchiglie shells; Allow 4 large shells per person; 4 tb Pesto sauce; (use commercial; ; preparation or make; ; from the following); 2 Chicken breasts; skin removed; 1 lg Sprig fresh thyme; 8 Peppercorns; 1 Pinches salt; 100 ml Dry white wine; 250 ml Cream; 2 tb Finely chopped parsley; 75 g Pine nuts; toasted; Salt and ground pepper to taste; 120 g Or 1 bunch basil; leaves picked and; ; washed; 3 Cloves garlic; peeled; 75 g Pine nuts; 100 g Freshly grated parmesan cheese; 250 ml Olive oil; Freshly ground pepper; And salt to taste

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Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Consuming, Passions	6	servings

INGREDIENTS

24		Conchiglie shells
		Allow 4 large shells per person
4	tb	Pesto sauce; (use commercial
		; preparation or make
		; from the following)
2		Chicken breasts; skin removed
1	lg	Sprig fresh thyme
8		Peppercorns
1		Pinches salt
100	ml	Dry white wine
250	ml	Cream
2	tb	Finely chopped parsley
75	g	Pine nuts; toasted
		Salt and ground pepper to taste
120	g	Or 1 bunch basil; leaves picked and
		; washed
3		Cloves garlic; peeled
75	g	Pine nuts
100	g	Freshly grated parmesan cheese
250	ml	Olive oil
		Freshly ground pepper
		And salt to taste

INSTRUCTIONS

PESTO
Place the breasts in a saucepan with the thyme, salt and peppercorns and
cover with cold water. Bring to a gentle simmer and cook for approximately
15 minutes. (This can be done the day before).
Cook the conchiglie in a large pot of boiling salted water, with a little
olive oil keeping them separated as they cook, approximately 15 minutes.
Drain and refresh in cold water.
Drain the chicken, and reduce the liquid (stock) to approximately 100ml.
Chop breasts finely or mince.
Place the wine in a saucepan and reduce by half. Add cream, reduce stock
and 2 tbsp pesto sauce. Bring to boil and simmer until a smooth texture is
achieved. (It should coat the back of a spoon). Taste and adjust seasoning.
Bind the chicken flesh with remaining pesto mixture and half the pine nuts.
Spoon carefully into the shells, laying them in a buttered baking tray.
Pour over remaining sauce, cover with buttered foil and bake at 180c for 20
minutes. Remove foil and cook at the top of the oven for a further 10
minutes, or until slightly browned.
Sprinkle with extra pine nuts and parsley and serve.
  PESTO:
Grind, pound or blend the basil, garlic and pine nuts with a pinch of salt
and a grind of ground pepper.
Mix in the cheese.
Add the olive oil a little at a time mixing well with each addition so the
sauce binds together (for a thicker sauce add less oil).
Check for seasoning and adjust.
"I play around with the quantities depending on what I'm using this for -
sometimes garlickly - sometimes cheesier and sometimes runny", says
Felicity Fraser.
Converted by MC_Buster.
Per serving: 779 Calories (kcal); 72g Total Fat; (83% calories from fat);
28g Protein; 6g Carbohydrate; 102mg Cholesterol; 169mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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