CHICKEN & SMOKED PANCETTA TORTELLONI WITH CHICKPEAS & SUN-DRIED TOMATOES

  • 10 min
  • Easy

CHICKEN & SMOKED PANCETTA TORTELLONI WITH CHICKPEAS & SUN-DRIED TOMATOES

  • 10 min
  • Easy
CHICKEN & SMOKED PANCETTA TORTELLONI WITH CHICKPEAS & SUN-DRIED TOMATOES

INGREDIENTS

  • 1 pack Rana Chicken & Smoked Pancetta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely sliced
  • 400 g tin of chickpeas, drained and rinsed
  • 50 g sun-dried tomatoes, chopped
  • salt and freshly ground black pepper to taste

METHOD

In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.

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 chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Chicken & Smoked Pancetta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely sliced
  • 400 g tin of chickpeas, drained and rinsed
  • 50 g sun-dried tomatoes, chopped
  • - salt and freshly ground black pepper to taste

METHOD

In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.

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 chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.