Wednesday, October 5, 2011

Agnolotti with Creamy Pesto Chicken



This creamy and delicious chicken pasta dish can be on the table in under half an hour.
 
Ingredients (serves 4)
600g fresh spinach and ricotta agnolotti
4 small single chicken breast fillets, trimmed
450ml thickened cream (see note)
1/2 cup (130g) store-bought pesto
salt and cracked black pepper
fresh basil leaves, to serve (optional)
 
Method
1. Heat a little olive oil in a large, deep non-stick frying pan and cook chicken for 3-4 minutes or until golden brown and cooked through. Remove to a plate and cover to keep warm.
2. Cook agnolotti in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and cover to keep warm.
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. Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Serve, sprinkled with basil leaves if desired.
 
Notes
Lite thickened cream can be used, if desired.

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