Conchiglioni with chicken and mushrooms
Delicious and well prepared Conchiglioni with chicken and mushrooms, necessary products and way to serve guests

Again and again by those big shells called Conchiglioni, one of the many types pasta. Many like them these giant shells / mussels because they fill a big spoon, or perhaps because of decent amount of stuffing is like home. Very convenient for a quick dinner after work because their stuffing can be prepared the day before and in the evening – just fill and constipation (along with cooking the pasta takes about 30 min. Total).

In the early years, when I started showing them here commercially it was very rare, and I myself obtain shipments from Italy by the daughter of a colleague. But already found in Italy – Kaufland in there long ago, and last week were even two types – one with normal pasta, the other in special delikatelni pates, chocolates, pastries.

Most often fill them with minced meat (and something else), but this time I had pulled in more chicken for cooking and quickly decided to be with him. Well, with mushrooms, oyster, right now we have our own production and must eats it.

Again and again by those big shells called Conchiglioni

half a pack paste Konkilyoni (Conchiglioni) – large shells. 18-20 pc more accurately
~ 400g chicken
~ 200g oyster mushrooms (maybe others, of course)
50-60 ml of oil
2-3 tablespoons soy sauce
50-60 ml white wine
oregano, salt, pepper
3-4 cloves garlic
1 jar 340g tomato sauce – ready, if you do – prepare your tomato, oil and spices
~ 250 g of cheese and 1 ball of mozzarella / Package
2 tablespoons olive oil
I will start by preparing the stuffing anyway precisely It is given prepared.
* Chicken fillet and mushrooms are chopped quite finely – do not grind and cut to be felt.
* Put them together with oil and soy sauce in a small saucepan or casserole and cook on the stove until the liquid evaporates.
* Then add the wine and cook again until again remain fat. Total this activity with strangling takes about 20 minutes, but the meat is ready, fragile.
* Add the smashed garlic cloves, add salt – if you must, but I have little add salt and sprinkle with pepper. Stir for 1-2 min. On the stove and removed.
* Add tomato sauce jar and mix gave the a dense mixture because meat takes tomato sauce.
* Paste boil 2 liters. Salted water – for the time indicated on the package. It is usually 12 to 15 minutes.
* With a slotted spoon shells are removed tray, which will bake.
* Fill a tablespoon of the mixture.
* In a pan pour a cup of boiling water from the pasta – half of shells.
* Sprinkle with grated cheese and mozzarella cut into cubes and spread over shells. Sprinkle with olive oil.
* Bake in a preheated oven at 180 * at the bottom of the oven for about 15 min. – Until the cheese melted. During this time the pasta has taken enough of the flavor of the filling.