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Poached chicken with ricotta and spinach agnolotti
Poached chicken with ricotta and spinach agnolotti
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate agnolotti with creamy chicken and fresh herbs for a simple but gourmet weeknight dinner.
Ingredients:
  • 1 brown onion, diced
  • 255.00 gm salt reduced chicken style liquid stock
  • 375g chicken breast fillet, trimmed, sliced diagonally
  • 250.00 ml frozen peas
  • 58.75 gm low-fat sour cream
  • 82.50 ml fresh mint leaves, chopped
  • 625g ricotta and spinach agnolotti
Instructions:
  • In a large non-stick frying pan over medium heat, sauté the onion and garlic in oil until the onion is soft, about 2 to 3 minutes.
  • Pour in the flavorful stock and bring to a vigorous boil. Reduce the heat until it simmers gently. Introduce the succulent chicken and cook for a quick 4 minutes. Toss in the vibrant peas and cook for just 1 to 2 minutes. Gently fold in the creamy sour cream and fragrant mint. Finally, season with a pinch of salt and a sprinkle of freshly ground pepper.
  • Cook the pasta in a large saucepan of boiling salted water according to the packet directions until tender. Drain the pasta while saving 1/4 cup of the cooking water. Return the pasta and cooking water to the saucepan. Add the chicken mixture and toss over low heat until well combined. Season with pepper and serve.

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