This creamy and delicious chicken pasta dish can be on the table in under half an hour.
Ingredients
- 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
- Step 1Heat 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.
- Step 2Cook agnolotti in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and cover to keep warm.
- Step 3Return 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.
- Step 4Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Serve, sprinkled with basil leaves if desired.
- Low carb
Nutrition
4648 kj
Energy
66g
Fat Total
35g
Saturated Fat
3g
Fibre
67g
Protein
257mg
Cholesterol
1370.62mg
Sodium
10g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
Notes
Lite thickened cream can be used, if desired.
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
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