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Pasta Shells Stuffed with Thai Chicken Salad

Pasta Shells Stuffed with Thai Chicken Salad
4 servings

1 package (300 g) Makfa “Royal shells” (conchiglie)


For the dressing:

juice of 2 limes

6 tbsp olive oil

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tbsp peanut butter

For the salad:

1 small cabbage head

200 g boiled chicken breast fillet

1 carrot

1 small chili pepper

3-4 sprigs of cilantro

50 g shelled salted, roasted peanuts

25 minutes

Additional properties For kids


1. Boil shells in a large amount of slightly salted water for 9 minutes according to the instructions on the packaging, stirring occasionally, to al dente perfection. Get pasta in a colander and drain a bit.

2. Mix all the ingredients for the dressing together.

3. To cook the filling cut cabbage into thin slices, dice chicken into small cubes. Peel and shred carrot, dig our seeds and membranes from chili pepper, mince the pulp. Chop cilantro and nuts. Whisk all the ingredients you’ve prepared together, add 2/3 of dressing and mix.

4. Stuff shells with the salad, place on plates, pour with the remaining sauce and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees