PROSCIUTTO & CHEESE TORTELLONI WITH ROASTED SQUASH, POTATOES AND CHICKEN
10-15
min
cooking time
2-3
servings
Easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH ROASTED SQUASH, POTATOES AND CHICKEN

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Ingredients

  • One 10-ounce package Giovanni Rana Prosciutto & Cheese Tortelloni
  • 8 tbsp extra virgin olive oil divided
  • 1 small boiled potato cubed
  • 1 and ½ cup butternut squash peeled and thinly striped
  • ½ cup cooked chicken breast thinly striped
  • ½ red hot chili pepper
  • 1 garlic clove crushed
  • 2 sprigs of rosemary
  • Salt and pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.

In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste. In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the vegetables and toss one minute over high heat adding pasta water a little at a time.

Garnish with crispy chicken stripes and more black pepper and serve.