by InSeason Team
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Prep
20
Cook
20
Easy
Serves
4
Ingredients
No of servings
4
Olive Oil1 tbsp
Brown Onion1
Garlic Cloves2
Thyme2 tsp
Chicken diced500g
Bulla Cooking Cream300ml
Ricotta & Spinach agnolotti1 Pack
Italian parsley leaves1/4 cups
Grated parmesan1 cup
Extra virgin olive oil1 tbsp
Salt and Pepper1 tsp
Methods
Step 01.
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.
Step 02.
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.
Step 03.
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.
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