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    Saturday, October 17, 2015

    Agnolotti with creamy pesto chicken Recipe


     
    Agnolotti with creamy pesto chicken Recipe
        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)


    Agnolotti with creamy pesto chicken Recipe
        Method
          Step 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.
        Step 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.
        Step 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.
        Step 4

        Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Serve, sprinkled with basil leaves if desired.

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    Item Reviewed: Agnolotti with creamy pesto chicken Recipe Rating: 5 Reviewed By: Mrs. Chef
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