CHICKEN AND SMOKED PANCETTA TORTELLONI WITH ROASTED SQUASH, POTATOES & CHICKEN
15
Easy
CHICKEN AND SMOKED PANCETTA TORTELLONI WITH ROASTED SQUASH, POTATOES & CHICKEN
15
Easy
CHICKEN AND SMOKED PANCETTA TORTELLONI WITH ROASTED SQUASH, POTATOES & CHICKEN
INGREDIENTS
1 pack Rana Chicken & Smoked pancetta Tortelloni
8tbsp extra virgin olive oil divided
1small boiled potato cubed
100gbutternut squash peeled and thinly striped
60gcooked chicken breast thinly striped
0.5red hot chilli pepper
1garlic clove crushed
2sprigs of rosemary
salt and pepper to taste
METHOD
In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chilli, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 mintutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.
In a separate frying pan heat the remaining oil and rosemary and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the Tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Divide Tortelloni among the plates, garnish with crispy chicken stripes and more black pepper and serve.
In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chilli, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 mintutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.
In a separate frying pan heat the remaining oil and rosemary and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the Tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Divide Tortelloni among the plates, garnish with crispy chicken stripes and more black pepper and serve.