Agnolotti Pasta with creamy pesto chicken
Prep time
Cook time
Total time
A creamy chicken dish with ricotta filled pasta which can be made in under 15 minutes
Cuisine: Pasta
Serves: 4
Ingredients
- 650g fresh spinach and ricotta agnolotti filled pasta
- 4 small single chicken breast fillets, trimmed
- 400ml thick cream (Light thickened cream can be used, if desired)
- 130g pesto
- 100g Parmesan Cheese
- Salt and cracked black pepper
- Fresh basil leaves, to serve
Instructions
- Step 1 - Heat a good quality olive oil in a large, deep non-stick frying pan and cook chicken for 3-4 minutes or until golden brown ensuring it is cooked through.
- Step 2 - Cook agnolotti pasta in a large saucepan of boiling salted water until al dente. Drain pasta to remove excess water.
- Step 3 - Return the frying pan to medium heat and add the cream and pesto. Season with salt and pepper. Simmer for 3 minutes then add the pasta and gently toss to combine.
- Step 4 - Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Sprinkled with basil leaves and parmesan on the top of the dish.
Products
Parmigiano Reggiano “Millesimato” *PRE ORDER REQUIRED*
Code CHE28MI - Extra Special - Produced From Milk Yielded in the First 100 Days After Calving. Matured for 36 Months
Occelli Verzin di Vacca *PRE ORDER REQUIRED*
Code CHE58VV - From the Cellars of Beppino Occelli. A Blue-Marbled Cheese Produced from Cows' Milk. Creamy and Spreadable with a Strong Flavour.
Occelli Crutin al Tartufo *PRE ORDER REQUIRED*
Code CHE58CT - From the Cellars of Beppino Occelli. A Crumbly Cheese Produced from Cows' and Goats' Milk and Enriched with Truffle Shavings.
Occelli Foglie di Castagne *PRE ORDER REQUIRED*
Code CHE58FC - From the Cellars of Beppino Occelli. Aged for 18 months and then Wrapped in Chestnut Leaves Which Impart a Strong and Exceptional Flavour.