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Agnolotti with roasted cherry tomatoes and grilled chicken tenderloins
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Delicious agnolotti with roasted cherry tomatoes and grilled chicken, a collaboration by Latina™ Fresh and taste.com.au.
Ingredients:
  • 500g cherry tomatoes
  • 1 red onion, cut into wedges
  • 36.40 gm olive oil
  • 500g chicken tenderloins
  • 625g Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti
  • 62.50 ml shaved pecorino
  • 125.00 ml basil leaves
  • Rocket, to serve
  • Shaved fennel salad, to serve
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with parchment paper. Place tomatoes and onion on the tray, drizzle with half of the oil, sprinkle with salt and pepper. Roast for 20 minutes until tender. Take out of the oven.
  • Heat the rest of the oil in a large frying pan over high heat. Sear chicken for 2-3 minutes per side until golden brown and cooked through. Place on a plate, cover with foil, and let it rest for 5 minutes.
  • Prepare the Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti according to package instructions until just tender. Drain thoroughly and place back in the pot.
  • Blend the tomato mixture with half of the basil leaves in a processor until almost smooth. Drizzle over the pasta and toss everything together.
  • Plate the pasta, sprinkle with pecorino and garnish with fresh basil. Add sliced chicken on top. Serve alongside a refreshing rocket and fennel salad.

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