Orange Chicken Shells
Orange Chicken In Shells are actually the normal pasta but what makes this recipe unique is the usage of orange rind and the cooking style is using steaming method. It gives a unique and tangy taste of the citrus. The chicken will be the filling and the pasta will be the main “dough”. This recipe uses the big shell shape pasta and suitable for any simple occasion and can be made as some sort of English Tapas or English Dim Sum. A very healthy food, with less oil and lots of fiber. Hope you guys will try it.
- Grated rind on 1 orange - 2 tablespoons of orange juice - 1 number of egg, separated - 3 tablespoons of double cream - ˝ tablespoon of cayenne pepper - 16 numbers of large cooked dried pasta shells - 1 bag of mixed salad leaves - 4 tablespoons of olives oil - salt and pepper for taste - Some basil leaves and fennel sprigs for garnishing
- Whisk the egg white in a grease-free bowl and whisk it until firm peaks forms. Then fold it into the chicken mixture. - Spoon a little of the filling on each pasta shell. Arrange the shells over the base of a steamer and steam it for about 15 minutes until the chicken filling has set. - Divide the salad leaves between four serving plates and place the shells on top. Drizzle with the olive oil and garnish with the fennel sprigs and basil leaves.
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