8 organic chicken tenderloins
2 packages Buitoni All Natural Wild Mushroom Agnolotti
Olive oil
Sliced jarred black olives
Jarred capers
1 small package organic cherry or plum tomatoes
1 clove organic garlic
Lemon juice
Feta cheese
Rosemary
Thyme
Oregano
Basil
Fresh ground black pepper
This is one of those recipes that you just have to play with. All of the ingredients are important, but it is up to you how much of each ingredient that want to use, so some of them are listed without measurements. Be creative, and enjoy!
Toss chicken with olive oil and some of each of the seasonings in a skillet and cook until done. Remove, and set aside. Add more olive oil to the skillet, some lemon juice, seasonings, garlic, olives, and capers and saute until hot. Add tomatoes and feta cheese. Stir until cheese is melted and tomatoes are hot.
In a large pot, bring water to a rolling boil. Add agnolotti and reduce heat to medium-high. Do not let the agnolotti roll around in the pot. Cook for about 5-6 minutes.
On each plate, lay equal amounts of agnolotti and chicken. Cover with the olive mix from the skillet, and enjoy! You can serve this with sliced bread and seasoned dipping oil if desired.
Serves 4
© 2012 Anita Brown, do not copy without permission.
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