Creamy Garlic Chicken and Tortellini
March 19, 2012 in Cassie, Dinner, kid friendly, Main Dishes
While this one doesn’t photograph all that well, it tastes phenomenal. Plus it’s super versatile. The veggies you choose to go with it are completely up to you. We stick with broccoli, asparagus, and carrots – the things the kids will eat. However, in the past we’ve made it with summer squash and zucchini.
I suppose it depends on the season.
The only thing I will say is that you must ALWAYS use the red pepper. It’s crucial to the flavor of the sauce. While I, personally, don’t eat red pepper in its whole form, the flavor it adds is so important.
This can also be made to be vegetarian by simply omitting the chicken and using veggie broth.
Here’s how to do it!
recipe adapted from The Comfort of Cooking
Ingredients
2 tablespoons butter
2 boneless skinless chicken breasts, cubed
2 T minced onion
2 T minced garlic
pinch of black pepper
1 red bell pepper, sliced 1/8-inch thick
4 tablespoons butter
4 large cloves garlic, minced
3 tablespoons flour
1 (15 oz.) can chicken broth
4 oz. cream cheese
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 cup grated Parmesan Cheese
1 package of tortellini (we used spinach tortellini)
Directions
In a skillet, melt butter and add chicken, onion, garlic and pepper. Cook for approximately 5-7 minutes, or until the chicken is no longer pink in the center. Set aside.
In a sauce pan over medium heat, mix butter, garlic and flour. Whisk until mixed through and thickened. Slowly add the chicken broth and whisk together. Allow to simmer for a minute. Add the cream cheese, pepper, and garlic powder and mix thoroughly. Add the red pepper to the sauce and simmer for 3-5 minutes, until pepper is tender.
In a separate sauce pan, boil the tortellini according to the package’s directions. Drain and set aside.
If using a thicker vegetable, such as broccoli or asparagus, steam them prior to adding to the sauce. If using a squash or zucchini that is cut thin, add it to the sauce now.
Mix the chicken into the sauce and add the Parmesan cheese. Allow to simmer for 3-5 minutes, or until chicken is hot again.
Serve over top of the tortellini and eat immediately!
I fully believe in the power of red peppers! I used to be afraid of them because they look too much like tomatoes, but I will add red pepper to almost ANYTHING now.
Including ice cream.
j/k.
But now I kind of want to.