CHICKEN & SMOKED PANCETTA TORTELLONI WITH PEPPERS AND OLIVES
10
easy
CHICKEN & SMOKED PANCETTA TORTELLONI WITH PEPPERS AND OLIVES
10
easy
CHICKEN & SMOKED PANCETTA TORTELLONI WITH PEPPERS AND OLIVES
INGREDIENTS
1pack Rana Chicken & Smoked Pancetta Tortelloni
4tbspextra virgin olive oil + extra for drizzling
2cloves garlic crushed
1red pepper cubed
0.5yellow pepper cubed
0.5green pepper cubed
2rosemary sprigs
55grpitted Kalamata olives
Salt and pepper to taste
METHOD
Heat the oil in a large skillet, add garlic and cook on medium–high heat for 2 minutes until fragrant. Add cubed peppers and rosemary, season with salt, pepper, and sauté for 4 minutes. Add olives and continue cooking for two more minutes until peppers cooked through but still al dente.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving 1/2 cup (120 ml) of the cooking water.
Add the Tortelloni to the skillet with reserved liquid and toss to combine. Divide among plates, drizzle with extra oil and serve.
Heat the oil in a large skillet, add garlic and cook on medium–high heat for 2 minutes until fragrant. Add cubed peppers and rosemary, season with salt, pepper, and sauté for 4 minutes. Add olives and continue cooking for two more minutes until peppers cooked through but still al dente.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving 1/2 cup (120 ml) of the cooking water.
Add the Tortelloni to the skillet with reserved liquid and toss to combine. Divide among plates, drizzle with extra oil and serve.