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Agnolotti with creamy pesto chicken
Agnolotti with creamy pesto chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy chicken pasta ready in under 30 minutes.
Ingredients:
  • 600g fresh spinach and ricotta agnolotti
  • 4 small single chicken breast fillets, trimmed
  • 450ml thickened cream (see note)
  • 130g pesto
  • Salt and cracked black pepper
  • Fresh basil leaves, to serve (optional)
Instructions:
  • In a spacious non-stick pan, heat a drizzle of olive oil and cook the chicken for 3-4 minutes until it turns golden brown and is fully cooked. Transfer to a plate and cover to retain warmth.
  • Boil agnolotti in a large saucepan of salted boiling water following package directions until al dente. Drain and cover to stay warm.
  • Place the frying pan back on medium heat and stir in the cream and pesto. Season with salt and pepper, then simmer for 3 minutes. Add the pasta and gently combine everything.
  • Cut the chicken into medallions. Divide the pasta among bowls and layer with the chicken. Serve, optional garnish with basil leaves.

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