Chicken Tortellini Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon butter.
02 -
2 tablespoons olive oil, split into two parts.
03 -
1 cup heavy cream.
04 -
2 tablespoons all-purpose flour.
05 -
1/4 cup sun-dried tomatoes packed in oil, diced small.
06 -
1/4 cup tomato paste.
07 -
1/2 cup parmesan cheese, shredded fresh.
08 -
1 pound of cheese-stuffed tortellini.
09 -
2 cups chicken broth.
10 -
1/4 teaspoon crushed red pepper.
11 -
1 1/2 teaspoons dried Italian herbs.
12 -
1 teaspoon paprika (smoky kind recommended).
13 -
4 minced garlic cloves.
14 -
1 minced shallot.
15 -
3 cups spinach, chopped coarsely.
16 -
1/2 teaspoon ground black pepper.
17 -
1/2 teaspoon kosher salt.
18 -
1 pound of diced chicken breast, about 1-inch chunks.
# Instructions:
01 -
Dust the chicken pieces in flour, salt, pepper, and all the dried herbs.
02 -
Cook chicken chunks in butter and half the oil until golden brown. Take out of pan.
03 -
Fry shallots, garlic cloves, and chopped tomatoes in remaining oil. Add crushed red pepper, tomato paste, and broth.
04 -
Drop in tortellini, cover, and let simmer for roughly 3–4 minutes. Stir it halfway through cooking.
05 -
Mix in cream, spinach, parmesan, and the browned chicken. Stir everything until it's creamy and warmed through.
# Notes:
01 -
Takes about 30 minutes start to finish.
02 -
Add some water if reheating leftovers.
03 -
You can tweak the tortellini quantity as needed.