Filled Shell Pasta

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 2 Spring Onions
• 350 g chicken breast fillet (ready to cook, skinless)
• olive oil
• Salt
• Pepper (freshly ground)
• 125 g mozzarella
• 1 tsp freshly chopped lemon thyme
• 1 tbsp freshly chopped parsley
• 300 g conchiglie

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating. Wash the peppers, halve them, remove seeds and white membranes, and dice into very small cubes. Trim the spring onions and slice into thin rings.

2. 2.

   Wash the chicken, pat dry, cube it, and sear in a hot pan with 2 tbsp oil until browned all around. Season with salt and pepper, remove from pan and set aside. Sauté the vegetables in the same pan, drain the mozzarella, dice it, and mix with the veggies, herbs, and chicken. Season again to taste.

3. 3.

   Cook the pasta in boiling salted water until al dente, drain, fill with the vegetable‑chicken mixture, place in a buttered baking dish, and bake for about 15 minutes. Plate the filled shell pasta and serve optionally with tomato sauce or lemon béchamel.