CHICKEN & SMOKED PANCETTA TORTELLONI WITH PEPPERS AND OLIVES
INGREDIENTS
- 1 pack Rana Chicken & Smoked Pancetta Tortelloni
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic crushed
- 1 red pepper cubed
- 0.5 yellow pepper cubed
- 0.5 green pepper cubed
- 2 rosemary sprigs
- 55 gr pitted 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.
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.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Chicken & Smoked Pancetta Tortelloni
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic crushed
- 1 red pepper cubed
- 0.5 yellow pepper cubed
- 0.5 green pepper cubed
- 2 rosemary sprigs
- 55 gr pitted 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.
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.
