Cofnij

pasta shells with chicken filling

Wydrukuj przepis
Czas przygotowania 30 minuty
Czas gotowania 1 godzina
Łączny czas 1 godzina 30 minuty
Porcje: 4
Rodzaj: Main Course
Kuchnia: international
Ingredients Method

Składniki
  

For the sauce
  • 400 g wine tomatoes ripe, halved
  • 2 tablespoons of butter
  • 3 cloves of garlic crushed
  • 1 and 1/2 tablespoons of red pepper thyme, ground sage, and ground coriander
For meat paste / filling
  • 4 chicken drumsticks cooked leftovers from cooking broth or soup
  • 125 g of beef broth
  • 2 medium onions diced
  • 1 tablespoon of olive oil
  • 1 teaspoon herbs of provence
  • 6 dried tomatoes
  • 2 full tablespoons of tagine paste if you don't have any, mix tomato puree with a little cumin, cinnamon, smoked paprika and coriander
  • 1 tablespoon of smoked paprika
  • 3 cloves of garlic crushed
Additionally
  • I used 21 pasta shells cooked aldente

Method
 

For the sauce
  1. Melt the butter in a frying pan. Toss the tomatoes over the melted butter. Fry for a few minutes. Then add the garlic and spices. Cook together until the tomatoes release juices. Add some water. Put the tomatoes into a blender and blend.
For meat paste / filling
  1. Separate the meat from the bones and divide it into smaller pieces
Fry the diced onion on one tablespoon of olive oil. Add the herbs of provence to the onions and cook them together. Add the meat, onion and smoked paprika to the blender bowl. Grind together for a while and then add the garlic and sun-dried tomatoes. Repeat the grinding. Add the tagine paste and blend it to the consistency of a thick spread.
  1. For the shells
  2. Boil the shells half-hard. Drain and pour out the water. Fill the shells with paste. Pour the tomato sauce into an ovenproof dish. Place stuffed shells one by one on top of the other. Put in the oven preheated to 180 C for about 30 minutes
  3. Serve as desired. For me it's pesto and parmesan cheese