Agnolotti With Creamy Pesto Chicken

By Kate Murdoch

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

All you have to do is throw all your ingredients of Agnolotti With Creamy Pesto Chicken

  1. 600g fresh spinach and ricotta agnolotti
  2. 4 small single chicken breast fillets, trimmed
  3. 450ml thickened cream (see note)
  4. 1/2 cup (130g) store-bought pesto
  5. Salt and cracked black pepper
  6. Fresh basil leaves, to serve (optional)

The instruction how to make Agnolotti With Creamy Pesto Chicken

  1. Heat 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.
  2. Cook agnolotti in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and cover to keep warm.
  3. Return 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.
  4. Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Serve, sprinkled with basil leaves if desired.

Nutritions of Agnolotti With Creamy Pesto Chicken

fatContent: 1110.872 calories
saturatedFatContent: 66 grams fat
carbohydrateContent: 35 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 67 grams protein
sodiumContent: 257 milligrams cholesterol

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