Organic Roasted Tomato Mozzarella Tortelloni with balsamic glazed chicken and basil oil
15-20
min
cooking time
2 ½
servings
Medium
difficulty

Organic Roasted Tomato Mozzarella Tortelloni with balsamic glazed chicken and basil oil

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Ingredients

  • 1 package Giovanni Rana Organic Roasted Tomato Mozzarella Tortelloni
  • 3 boneless skinless chicken breasts
  • ½ cup balsamic vinegar
  • ½ tbsp honey
  • 1 cup basil leaves, blanched
  • ½ cup extra virgin olive oil plus 1 tbsp
  • ¼ cup cherry tomatoes, halved
  • 1 tsp garlic, minced
  • 2 tbsp pine nuts
  • Kosher salt and freshly ground black pepper, to taste
15-20
min
cooking time
2 ½
servings
Medium
difficulty

Preparation

Preheat oven to 425° F.

In a bowl, whisk together the balsamic vinegar and honey, salt and pepper. Toss with chicken breasts. Place the coated chicken breasts in the oven and bake for 15-20 minutes (or until the internal temperature reaches 165° F).

Meanwhile, combine the basil with ½ cup of olive oil in a blender. Blend until smooth. If desired, you may strain the mixture through a cheesecloth to reduce the thickness.

Cook the ravioli according to the package instructions and drain.

In a pan, sauté garlic and tomatoes with olive oil until soft. Season with salt and pepper. Add the cooked ravioli and ½ cup of the basil oil; gently toss to combine. Divide the pasta amongst each plate and serve with chicken. Garnish with pine nuts.


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