Alfredo Chicken & Agnolotti Pasta
Ingredients
1 Tbsp olive oil
1 brown onion, chopped finely
2 garlic cloves, crushed
2 tsp fresh thyme, finely chopped
500g chicken breast or thigh fillets, thinly sliced
300mL Bulla Cooking cream
1 x 625g pack of ricotta & spinach agnolotti
¼ cup Italian parsley leaves
1 cup grated parmesan
1 Tbsp extra virgin olive oil
Salt and black pepper to taste
Cooking Directions
- In a large frying pan or casserole dish, heat the oil over a medium to high heat. Once shimmering, add the finely chopped onion and garlic. Cook, stirring often to avoid burning the garlic, for approx 5 minutes or until softened and translucent. Add the fresh thyme and sliced chicken. Stir constantly for 3-4 minutes or until the chicken is a light golden colour.
- Add the Bulla Cooking Cream and one cup of water to the pan and bring to the boil. Add the agnolotti and simmer over a low to medium heat, stirring occasionally for 6-7 minutes or until the pasta is tender and the sauce thickened – be careful not to overcook or the pasta will be gluggy. Season with salt and pepper, stir through half of the cheese and half of the parsley and mix to combine.
- Serve pasta in wide pasta bowls, top with remaining cheese and parsley, finish with a drizzle of extra virgin olive oil and cracked black pepper.
Ingredients
1 Tbsp olive oil
1 brown onion, chopped finely
2 garlic cloves, crushed
2 tsp fresh thyme, finely chopped
500g chicken breast or thigh fillets, thinly sliced
300mL Bulla Cooking cream
1 x 625g pack of ricotta & spinach agnolotti
¼ cup Italian parsley leaves
1 cup grated parmesan
1 Tbsp extra virgin olive oil
Salt and black pepper to taste