Ricotta & Spinach Agnolotti With Chicken, Eggplant, Tomatoes And Spinach

Ricotta & Spinach Agnolotti With Chicken, Eggplant, Tomatoes And Spinach

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20 Minutes Prep
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4 Servings

With its vibrant colour and taste, this Agnolotti dish will add some serious flavour to your weeknight. We love this dish when accompanied by a spoonful of mascarpone cheese.

Ingredient List

  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 1 small onion, finely chopped
  • Small check mark in a circle icon 1 small eggplant, diced
  • Small check mark in a circle icon 1 small chicken breast, thinly sliced
  • Small check mark in a circle icon 400g can cherry tomatoes
  • Small check mark in a circle icon Handful of flat leaf parsley, chopped
  • Small check mark in a circle icon 2 handfuls baby spinach leaves, chopped
  • Small check mark in a circle icon 375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon Mascarpone cheese to serve, optional

Preparation

  1. Heat a generous amount of olive oil in a large frying pan, over medium-high heat; add onion and eggplant and cook for 5-6 until softened and starting to color. Add chicken and continue to cook, until chicken is golden brown. Season with sea salt and black pepper. Add tomatoes and cook gently for 4 -5 minutes, then add parsley and spinach and cook for another minute until wilted.
  2. Add Agnolotti to a large pot of boiling water. Reduce heat to low and cook for 5 minutes, drain and toss with chicken and vegetables in pan. Serve with a dollop of mascarpone cheese.

Tips

  • Serve with a dollop of mascarpone cheese.