Friday, January 23, 2015

Creamy Chicken Tortellini

I'm a huge fan of pasta and when friends of ours came out to Philadelphia from Omaha, I thought I'd indulge in making a big plate of it.  However I'm also on a major mushroom kick lately and wanted to incorporate that as well as a source of protein.  So I came up with a Creamy Chicken Tortellini.  This dish features a homemade cream sauce, mushrooms, and sauteed spinach.  

 Creamy Chicken Tortellini

10 servings
20 minutes to prep
35-40 minutes to cook
·       8-12 cups of frozen or fresh Tortellini
·       6 Cups of Spinach
·       16 oz. Mushrooms
·       4 Tsp. Olive Oil
·       4 Large Chicken Breasts
·       3 tsp. Salt (divided)
·       2 tsp. pepper (divided)
·       3 tsp. Garlic Powder (divided)
·       3 Cups Milk
·       6 Tsp. Parmesan Cheese 
·       1 Cup Light Cream
·       3 tsp. butter
·       3 tsp. flour
·       1 Cup Red Wine

Dice up chicken, sprinkle with 1 tsp. pepper, 2 tsp. salt, and 2 tsp garlic powder.  Then stick in oven at 350 degrees for 30-40 minutes.

Boil Water for Tortellini

Chop up mushrooms and spinach. Utilize a saute pan and add 2 Tsp. olive oil.  Divide mushrooms into two groups and saute each group for 5-10 minutes until browned on each side.  By dividing them, you won't crowd the mushrooms and they'll brown easier.

After the mushrooms are finished set them aside and add the remaining spinach sprinkled with garlic powder and saute. Set the spinach aside and melt the butter in the saute pan.  Add flour to make a rue.  Once rue clumps together, add cream and milk and stir until it begins to puff up and thicken. Add red wine and continue to cook. Once it thickens again (about 5 more minutes), add remaining salt and pepper.

Add Tortellini to boiling water and cook for whatever time package dictates.  Typically about 3-4 minutes. Strain when done.

Pull out chicken from oven when finished and separate the pieces with a fork.  Add chicken, spinach, mushrooms, and Parmesan Cheese to pan with sauce and mix together.

Add tortellini to platter and then top with sauce.  Serve

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