White Herbed Broast Bonanza with Pine Nut Apple Glaze

by Faezah Ehsaan

Creamy cheesy pasta goes perfect on any occasion with any kind of meat.

320 grams (11-12 ounces) of prepared frozen cheese filled tortellini
2 cups cream cheese
1 cup plain yogurt
pinch of rosemary
1 crushed garlic clove
1 tablespoon chopped basil leaves
4 medium sized boneless chicken fillets
1/2 cup finely chopped pine nuts
4 tablespoons apple jam
A pinch of salt
2 tablespoons red chili sauce

Preheat oven to 450F (230C) degrees. Cook your tortellini pasta in boiling water following directions on the package.

Place cooked pasta on a casserole dish. Marinate chicken with cream cheese, yogurt, rosemary, salt, chili sauce, garlic and basil leaves.

Grease and flour your oven tray. Place the marinated chicken onto the greased tray and bake for around 10-12 minutes or until the meat is completely cooked.

Mix jam with 2-3 tablespoons water and add it into a saucepan. Stir in continuously on low heat until it forms into a thick sauce. Stir in the roasted pine nuts and remove from heat. Place the chicken fillets on top of the cooked pasta. Drizzle pine nut apple glaze on top and serve hot with your favorite veggie salad.

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