When my kids realize that we are having tortellini for dinner they get excited. When they figure out that I am making this Creamy Chicken Tortellini they are uncontrollable! (They don’t even know that it has vegetables in it.)
Share this:
Creamy Chicken Tortellini
Description
This tortellini recipe is super-tasty because of the layers of flavor achieved from the lemon, sundried tomatoes, and fresh herbs. It may take a few extra minutes to assemble the mis en place, but the actual cook time to assemble is less than 20 minutes. I think that the flavor is worth it, and think you will agree!
Ingredients
Instructions
-
Soak eggplant for 5 minutes in enough salted water to cover, drain. Toss drained eggplant in a drizzle of olive oil and season with salt and pepper. Spread evenly on a parchment lined sheet pan, and roast for about 20 minutes in a 400 degree oven. Eggplant is done when it is slightly browned and tender.
-
Heat a large saute' pan on high and sear chicken on both sides until lightly browned. Reduce heat to medium and cover. When chicken breast reaches an internal temperature of 165 degrees remove from pan and set aside. When chicken has cooled enough to handle, dice.
-
While chicken is cooling, place garlic and zuchinni in the same pan and stir until fragrant. (if pan is dry you can add a drizzle of olive oil.
-
Add sundried tomato, crushed red pepper, chicken broth, and heavy cream, and bring to a simmer while stirring. Scrape the bottom of the pan while stirring to dissolve all of the browned solids from the seared chicken.
-
Add roasted eggplant, roasted red pepper, smoked gouda, and remaining herbs and stir.
-
Toss cooked tortellini and diced chicken in sauce. Simmer gently to heat tortellini. Serve immediately.
