Conchiglione Stuffed With Chicken

• 6 1/8 ounces conchiglie large, about 30 pasta shells
• 3/4 pound chicken breast
• 2 carrots
• 1 onion
• 1 clove garlic
• 1/2 cup white wine
• oil
• salt
• seasoning pepper, blend, 5 peppers and coriander
• grated cheese
• 1 cup pumpkin
• 1 cup water
• salt
• vanilla-infused extra virgin olive oil to taste
• 1 teaspoon dried basil

1. Cook pasta shells in plenty of boiling, salted water until al dente, according to package instructions.
2. Drain well and set aside.
3. Heat about 3 tablespoons olive oil in a pan and saute onion and chopped garlic.
4. Add cubed chicken and grated carrot to pan.
5. About halfway through cooking, deglaze pan with wine, season with salt and pepper seasoning blend and cook until all the alcohol evaporates.
6. Heat about 1 cup of water in a saucepan and bring to a boil.
7. Cook peeled and diced pumpkin in boiling water until knife-tender.
8. Puree pumpkin with immersion blender until smooth and creamy.
9. Season pumpkin puree with salt, dried basil and a light drizzle of olive oil.
10. Mix well.
11. Stuff cooked shells with chicken filling and place in a greased baking dish.
12. Pour pumpkin sauce over shells.
13. Sprinkle with grated cheese and lightly drizzle with vanilla olive oil.
14. Bake in preheated oven for about 15 minutes at 180u0b0C (approximately 350u0b0F) or until cheese is hot and bubbly.

conchiglie, chicken, carrots, onion, clove garlic, white wine, oil, salt, seasoning pepper, grated cheese, pumpkin, water, salt, vanillainfused, basil

Taken from www.yummly.com/recipe/Conchiglione-Stuffed-with-Chicken-2055718 (may not work)