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ALFREDO CHICKEN & AGNOLOTTI PASTA
Preparation 15 mins // Cooking 20 mins Makes 2 // Serves 4 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 – 1/4 cup Italian parsley leaves – 1 cup grated Parmesan – 1 Tbsp extra virgin olive oil – Salt and black pepper to taste Method 1 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.
2 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. 3 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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Founded in 1910, Bulla Dairy Foods is a dairy specialist, producing a wide range of high quality dairy products which have the delicious unmistakable taste and goodness of real dairy. Bulla has been owned by the same 3 families for 6 generations. A dairy specialist, manufacturing and marketing a wide range of quality dairy products, including fresh creams, ice creams, yogurts (fresh & frozen) and cottage cheeses. We use only the finest ingredients to deliver on taste and quality to satisfy our customers.
