Chicken Stuffed Conchiglie

Servings: 12


Ingredients for Topping

  • 12 PERDUE® HARVESTLAND® Boneless Skinless Thighs
  • ½ c. olive oil
  • 4 c. leeks, julienned
  • ¼ c. garlic, chopped
  • ½ c. shallots, chopped
  • 1 c. mushrooms, chopped
  • 2 c. flour
  • 8 c. chicken stock
  • 4 c. pancetta, small dice
  • Salt, to taste
  • Black pepper, to taste

Ingredienets for Pasta

  • 36 large pasta shells, cooked and chilled
  • 8 c. ricotta cheese, whipped
  • 4 c. scallions, minced


Instructions for Topping

  1. Season chicken with salt and pepper.
  2. Place the olive oil into a large pan over a medium heat. Render pancetta. Add leeks, mushrooms, shallots and garlic and sauté for a couple of minutes.
  3. Dredge the chicken in the flour and shake off the excess. Place into the same pan and brown on both sides.
  4. Deglaze the pan with the chicken stock and bring to a simmer. Cook the chicken in leek mixture until the liquid has thickened and the chicken is 165°F internal.
  5. Remove some of the liquid for finishing the sauce.
  6. Remove the chicken thighs and shred, and then add back to the pan until needed.

Instructions for Pasta

  1. Reheat shells in boiling water.
  2. Remove from water and stuff shells with whipped ricotta. Top with cooked chicken mixture and garnish with scallions.