27 Aug 2014
August 27, 2014

Agnolotti Pasta with Creamy Pesto Chicken


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
  • 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
  1. 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.
  2. Step 2 - Cook agnolotti pasta in a large saucepan of boiling salted water until al dente. Drain pasta to remove excess water.
  3. 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.
  4. 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.