Smoked Chicken And Tomato Ricotta And Spinach Agnolotti

Smoked Chicken And Tomato Ricotta And Spinach Agnolotti

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40 Minutes Prep
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4 Servings

Sweet cherry tomatoes, roasted red capsicum and a touch of spice simmered together to create a flavoursome sauce, served with smoked chicken.

Ingredient List

  • Small check mark in a circle icon 625g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 1 small finely chopped red onion
  • Small check mark in a circle icon 1 clove crushed garlic
  • Small check mark in a circle icon 1 sliced roasted red capsicum (from the deli)
  • Small check mark in a circle icon 400g can Italian Cherry Tomatoes
  • Small check mark in a circle icon Sea salt
  • Small check mark in a circle icon 2 smoked chicken breasts
  • Small check mark in a circle icon Smoked paprika to serve
  • Small check mark in a circle icon Fresh oregano leaves to serve

Preparation

  1. Heat oil in frying pan and cook onion until soft and golden. Add garlic and capsicum and sauté for a minute. Add canned cherry tomatoes and sea salt. Simmer until sauce thickens slightly. Warm smoked chicken breasts gently in the sauce.
  2. Cook Latina™ Fresh Agnolotti in a large pot of boiling water according to pack directions and drain. Return pasta to pot.
  3. Remove warmed chicken breasts from sauce and slice on an angle. Pour sauce into pasta pot and stir to combine. Serve pasta in bowls with smoked chicken breast slices and sprinkled with smoked paprika and fresh oregano leaves.