Wild Mushroom Agnolotti with Chicken and Pesto Sauce

Dinner Tonight: Wild Mushroom Agnolotti and Pesto Sauce w/ Chicken Breast Strips.

If your like me I wondered what the heck Agnoltti is? I knew by looking at it it was pasta but I wanted to know more. At the bottom of the post is the definition of what it is. Anyway I had Wild Mushroom Stuffed Agnolotti and Basil Pesto Sauce w/ Chicken Breast Strips and a couple of slices of Aunt Millie’s Whole Grain Bread. I used Buitoni Agnolotti and Buitoni Basil Pesto Sauce. If you’ve never tried Buitoni brand products give them a try, always fresh and great tasting. As sides I had  Pilgrim’s Pride Chicken Breast Strips along with a couple of slices of Aunt Millie’s Whole Grain Bread. Overall this dinner is a bit higher in calories than I normally like but a little higher every now and then is okay.  Now for the official definition of Agnolotti:

Agnolotti pasta is a type of pasta normally stuffed, roughly similar in size to ravioli and tortellini. The Piedmont region of Italy is well known for their many agnolotti recipes. Today the pasta is becoming increasingly more popular in the US, with numerous famous chefs suggesting agnolotti pasta dishes and fillings.
Some agnolotti pasta are square or rectangular in shape, while others form a half moon circle. Instead of taking two layers of pasta dough, adding filling and then cutting them all around to produce square ravioli, agnolotti are simply folded over. You’ll notice one side is smooth, while the other sides, or half if the pasta is circular are pinched together. They may be cut on each side with a serrated knife or pizza cutter to give a lacy look to the pasta, or they can be pressed with a fork, much resembling pie crust edges.