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- Step 1
Heat a little olive oil in a large, deep non-stick frying pan and cook chicken for 3-4 minutes or until golden brown and cooked through. Remove to a plate and cover to keep warm.
- Step 2
Cook agnolotti in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and cover to keep warm.
- Step 3
Return the frying pan to medium heat and add the cream and pesto. Season with salt and pepper. Simmer for 3 minutes then add the pasta and gently toss to combine.
- Step 4
Slice the chicken into medallions. To serve, divide pasta between bowls and top with chicken. Serve, sprinkled with basil leaves if desired.
Spaghetti with ricotta, prosciutto and rocket pesto
Lite thickened cream can be used, if desired.