This Mediterranean Mushroom Agnolotti is the perfect dish for guests. It's easy and fun to make. Add this grilled chicken pesto and you have a great meal.
1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
3 tablespoons olive oil
25 fresh sage leaves
Ground black pepper
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Bring water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet.
DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.
4 Boneless Chicken Breasts
2 Teaspoons Olive Oil
Sea Salt and Freshly Cracked Pepper
Buitoni Pesto Sauce
1 Heat a grilling pan on medium high heat and brush with olive oil. Season chicken with salt and pepper. Cook chicken about 5 minutes per side, until juices run clear.
2 Liberally spread the pesto over chicken and serve.
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