Consuming Passions - Worldwide Events Managers

Pasta Shells with Chicken and Pesto

Serves: 6 as entree

Notes

A recipe by Felicity Fraser, a chef, caterer and teacher at Methodist Ladies College, Melbourne

Ingredients

• 24 conchiglie shells (allowing 4 large shells per person)
• 4 Tbsp pesto sauce (use commercial preparation or make from the following recipe)
• 2 chicken breasts, skin removed
• Large sprig of fresh thyme
• 8 peppercorns
• Pinch salt
• 100ml dry white wine
• 250ml cream
• 2 Tbsp finely chopped parsley
• 75g pine nuts, toasted
• Salt & ground pepper to taste

Pesto sauce

• 120g or 1 bunch basil leaves picked and washed
• 3 cloves garlic, peeled
• 75g pine nuts
• 100g freshly grated parmesan cheese
• 250ml olive oil
• Freshly ground pepper and salt to taste

Method

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, reduced stock and 2Tbsp pesto sauce. Bring to boil and simmer until a smooth mixture 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 180°C 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.

For the 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 qualities depending on what “I’m using this for – sometimes garlicky – sometimes cheesier and sometimes runny”, says Felicity Fraser.