Recipes Agnolotti with creamy pesto chicken

Recipes Agnolotti with creamy pesto chicken

Recipes Agnolotti with creamy pesto chicken

Recipes Agnolotti with creamy pesto chicken This creamy and delicious chicken pasta dish can be on the table in under half an hour. Agnolotti with creamy pesto chicken

Ingredients

  • 600g fresh spinach and ricotta agnolotti
  • 4 small individual chicken breasts fillets, trimmed
  • 450ml thickened cream (see note)
  • 1/2 cup (130g) store-bought pesto
  • Salt and cracked dark pepper
  • Refreshing basil results in, to serve (optional)

Technique

  • Step 1 Temperature just a little olive oil in a big, deep non-stick baking pan and prepare chicken for three to four minutes or till golden brown plus cooked through. Get rid of to a dish and cover in order to keep warm.
  • Step 2

    Cook agnolotti in the large saucepan of cooking salted drinking water based on packet instructions or even until ing dente. Drain and cover up to preserve warm.

  • Action 3

    Return the frying skillet in order to medium heat and add the particular lotion and pesto. Season with sodium plus pepper. Simmer for 3 mins after that add the pasta and lightly throw to combine.

  • Step 4

    Slice the chicken directly into medallions. To serve, divide pasta among bowls and top with chicken. Assist, sprinkled with basil leaves if preferred.