Broccoli and Chicken with Cheese Tortellini #Recipe
Author: Demetra Overton sweetsavant.com
Serves: 6-8 servings
1 package of Cheese tortellini (dried. Refrigerated or frozen) I used a 12 ounce bag of Barilla dried 3 cheese tortellini found in the pasta aisle 12 ounces of fresh or frozen broccoli florets 1 pound of chicken breast½ cup all purpose flour 2 tablespoons canola or vegetable oil 2 cloves garlic 1 cup chicken broth 1 cup heavy cream ¼ cup grated Parmesan cheese Salt
1 package of Cheese tortellini (dried. Refrigerated or frozen) I used a 12 ounce bag of Barilla dried 3 cheese tortellini found in the pasta aisle
12 ounces of fresh broccoli florets
1 pound of chicken breast
½ cup all purpose flour
2 tablespoons canola or vegetable oil
2 cloves garlic
1 cup chicken broth
2 cups heavy cream
½ cup grated Parmesan cheese
Bring a large stock pot of water to boil.
Add 1 tablespoon of salt to the water and boil the tortellini for 7 minutes.
Add the broccoli florets to the pasta water and continue to boil for 3 additional minutes. Drain and set aside. (You may have to adjust cooking time according to the type of tortellini used.)
Save a cup of pasta water after you finish cooking thee tortellini. You may need it to thin out the sauce.
While waiting for the pasta water to boil start working on the chicken.
Slice chicken breasts into strips about 2 inches long by ½ inch wide.
Put flour and 1 teaspoon of salt into a plastic bag, add the chicken strips and toss to coat.
Shake off excess flour and sauté the chicken in oil over medium heat.
Lightly brown the chicken on each side, cooking for 5 minutes. If the chicken isn’t completely done it will finish cooking in the sauce. Cook the chicken in batches.
Remove the chicken from the pan and sauté the garlic over low heat for about 30 seconds. Add the chicken broth and cream into the pan and boil to reduce until thick, about 7 minutes.
Stir in the chicken, tortellini broccoli and Parmesan cheese, simmer for 2-3 minutes. (The flour we tossed the chicken in earlier will help to thicken the sauce). Add salt to taste.
If your sauce is too think, thin it out with a little of the reserved pasta water. Don't add the entire cup at once. add just enough to get the consistency you need
Recipe by Sweet Savant at https://sweetsavant.com/2014/10/21/broccoli-and-chicken-with-cheese-tortellini-recipe/