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Austin's Chicken Tortellini




Source of Recipe


courier journal


List of Ingredients




4 tablespoons butter or margarine
2 10-ounce boneless chicken breasts, cut into ½-inch dice
½ pound sliced mushrooms
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups (1 pint) heavy cream
4 ounces sun-dried tomatoes, coarsely diced, ¾ to 1 cup
4 tablespoons prepared pesto (see note)
1 pound fresh (not dried) cheese tortellini
8 ounces (2 cups) Parmesan cheese, grated
2 to 4 tablespoons minced parsley
Additional grated Parmesan



Recipe



In a large skillet or saute pan, melt the butter or margarine. As it begins to sizzle, add the cubed chicken. Cook, tossing with a spatula, until opaque and almost cooked through, about 5 minutes. Add the sliced mushrooms, onion and minced garlic. Cook an additional 5 to 8 minutes, until vegetables wilt and chicken begins to brown.

Add the cream, sun-dried tomatoes and pesto. Stir well to blend. Bring to boil over medium-high heat. Add the tortellini and grated Parmesan; stir. Cook until the cream reduces, the sauce thickens and the tortellini heat through, another 5 to 7 minutes. Garnish plates with minced parsley sprinkled over pasta. Pass additional grated Parmesan.

Serves 4.