I'm starting to think I prefer tortellini made for me in a restaurant. There's something about restaurant tortellini that just makes it taste better.
This recipe was good, but not great. I mean it was just ok. It lacked flavor for me. It could be because I didn't put in the sundried tomatoes (blech) but I doubt it. I also think I'd prefer to cook my pasta separately and not in a one pot.
Creamy Pesto Chicken Tortellini
Recipe from Spicy Southern Kitchen
Serves 4
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 T extra-virgin olive oil
- 2 garlic cloves, minced
- 2 cups half-and-half
- 1 (7-ounce) container basil pesto
- 1/2 tsp crushed red pepper flakes
- 12 ounces refrigerated cheese tortellini
- 1/3 c slivered sun-dried tomatoes
- 1 c freshly shredded Parmesan cheese
- 2 T chopped fresh parsley
Cut chicken into bite-sized pieces and season with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes to brown it.
Add garlic and cook 1 more minute.
Add the half-and-half, pesto and crushed red pepper flakes and stir to mix well. When it comes to a simmer, add the tortellini. Make sure the tortellini is as submerged as possible.
Turn heat down to maintain a gentle simmer. You don't want it to boil or the half-and-half may curdle.
Place a lid on the skillet and cook for 4 to 5 minutes, or until tortellini are cooked through.
Note: If you don't have a lid for your skillet, you can use a round baking sheet or aluminum foil.
Remove from heat and stir in the sun-dried tomatoes and Parmesan cheese.
Check for seasoning and add salt and black pepper to taste.
Sprinkle with parsley and serve.
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