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
Organic Roasted Tomato Mozzarella Tortelloni with balsamic glazed chicken and basil oil
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
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.
- 15-20
- Medium
- 10-15
- Easy
- 15-20
- Medium
