CHICKEN ARRABBIATA WITH THREE CHEESE TORTELLINI
INGREDIENTS (SERVES 4)
Lenards chicken thigh fillet box
1 cup Barilla formaggi tortellini
1 brown onion, diced
2 bay leaves
Hillfarm canola oil, drizzle
1 rosemary sprig
2 garlic cloves, finely diced
1 cup chicken stock
1 jar of Barilla arrabbiata sauce
pepper, to season
Add the tortellini into a boiling pot of water and cook for 11 minutes.
In the meantine turn a pan on a medium heat and add the onion, bay leaves and a drizzle of oil. Once the onions become translucent turn the heat up to high and add the rosemary, garlic and chicken. When you flip the chicken over de-glaze the pan with the stock and let it reduce by half then add the sauce.
When the tortellini is al dente strain and transfer to the sauce, season with pepper if necessary and serve.