Chicken and Veggie Tortellini

This is a spin on my alfredo recipe…

Ingredients

  • Chicken tenders
  • Package of al dente tortellini (found in the refrigerated section of the grocery store)
  • Chopped veggies of your choice (use any or all!) –
    • squash
    • zucchini
    • mushrooms
    • broccoli florets
  • 1 shallot, sliced or chopped
  • 1 cup dry white wine
  • 1 1/2 cup of heavy cream
  • 1 1/2 cups of the best parmesan you can find, shredded
  • 2 tablespoon butter
  • 1 tablespoon of olive oil
  • kosher salt
  • pepper
  1. Cut chicken tenders into chunks. Season with kosher salt and freshly cracked black pepper.
  2. Cook chicken and shallot on stove over medium-high heat in a large sauté pan with olive oil until chicken is white on all sides.
  3. Add chopped veggies and butter.
  4. Add white wine and continue cooking until white wine reduces (about 20 minutes).
  5. In the meantime, bring a large pot of water to boil.
  6. When wine has reduced, add heavy cream.
  7. Bring to a boil and then put on simmer.
  8. Add tortellini to boiling pot of water and cook according to package directions.
  9. Add parmesan to chicken and veggies.
  10. Drain the pasta when finished and add to the chicken mixture.
  11. Season to taste with kosher salt and pepper.

Note:

  • It is impossible to get my daughter to eat any vegetables, so I use a food processor to finely chop all the veggies when I make this for her. You can’t even tell it’s in there, and she always asks for more. When I make this for adults, I slice the veggies kind of thick, because I like it to be hearty.
  • This also tastes good with penne pasta, but I’ve never found al dente penne pasta.

Until my next delivery ❤


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