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Poached chicken with ricotta and spinach agnolotti

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 garlic clove, crushed
  • 1 cup Massel salt reduced chicken style liquid stock
  • 375g chicken breast fillet, trimmed, sliced diagonally
  • 1 cup frozen peas
  • 1/4 cup low-fat sour cream
  • 1/3 cup fresh mint leaves, chopped
  • 625g ricotta and spinach agnolotti


  • 1
    Heat oil in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until onion is soft.
  • 2
    Add stock and bring to the boil. Reduce heat to low. Add chicken and cook for 4 minutes. Add peas and cook for 1 to 2 minutes. Stir in sour cream and mint. Season with salt and pepper.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain pasta, reserving 1/4 cup cooking water. Return pasta and cooking water to saucepan. Add chicken mixture. Toss over low heat until well combined. Season with pepper. Serve.

Source: taste.com.au


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