Although any type of tortellini will suffice, the flavour of the chicken combines will with the pancetta. 

For 4-6 people

• 2 cups cherry tomatoes, halved
• 1 clove garlic, minced
• 1/4 cup olive oil
• 100g pancetta, cubed (or 1 slice of 1/4 thickness)
• 750g fresh chicken stuffed tortellini
• Basil for garnish

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1. Fry garlic, pancetta and tomatoes in olive oil. Before garlic begins to brown, reduce heat. 

2. Add pasta to boiling water. Take 1 ladle full of pasta water and add it to your sauce.

3. After about 15 min or when liquid has reduced​​, drain pasta and  add it to the sauce. Leave it on the low heat or warm element for about 5 min, covered, for flavours to amalgamate. 

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