Agnolotti with Grilled Chicken and Prosciutto


  • 5 Lilly’s Agnolotti
  • 2 oz. chicken breast
  • 3 oz. prepared Alfredo sauce (or our Basic Alfredo Sauce)
  • 1 tbsp. Gorgonzola cheese
  • 1 oz. prosciutto, julienned
  • 2 tbsp. candied walnuts

How to Make It

  1. Sear chicken in a sauté pan and finish in the oven until cooked through.
  2. In the same pan, heat Alfredo sauce on low heat and fold in half of the Gorgonzola.
  3. Boil Agnolotti for 4 to 5 minutes
  4. Once Gorgonzola is melted, add half of the prosciutto.
  5. Plate Agnolotti and top with Gorgonzola sauce.
  6. Slice chicken and fan on top of Agnolotti.
  7. Garnish with remaining Gorgonzola, prosciutto, and walnuts.

Servings: 1

Pairing Suggestions: