Poached chicken with ricotta and spinach agnolotti

Name: Poached chicken with ricotta and spinach agnolotti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp 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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $5.58 /serving

Author : Michelle Lucia

budget friendly sour cream pasta

Poached chicken with ricotta and spinach agnolotti

Ingredients

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1 tbsp olive oil1 brown onion, diced1 garlic clove, crushed1 cup Massel salt reduced chicken style liquid stock375 grams chicken breast fillet, trimmed, sliced diagonally1 cup frozen peas1/4 cup low-fat sour cream1/3 cup fresh mint leaves, chopped625 grams ricotta and spinach agnolotti

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Instructions

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Step 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.

Step 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.

Step 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.

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