1 hr 30 mins
Kevin Young's Note:
I've only made this once but it came out wonderfully. The dough is a bit labor intensive but well worth the work. I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever. I hope you enjoy this if you try it.
My Private Note
Units: US | Metric
- 2 cups flour
- 1/2 teaspoon salt
- 4 eggs (divided)
- 1 tablespoon milk
- 1 teaspoon olive oil
- 8 ounces cooked chicken breasts, and minced
- 2 ounces fresh spinach, cooked and minced
- 4 cloves minced garlic
- 2 ounces prosciutto
- 1/2 cup parmesan cheese
- 2 cups heavy cream
- 1/4 teaspoon black pepper
- 3 tablespoons butter or 3 tablespoons margarine
- 1/2 lb baby portabella mushrooms, thinly sliced
- 3 tablespoons chopped fresh parsley
- 1Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
- 2Whisk 3 eggs, milk and oil together until well blended.
- 3Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
- 4Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
- 5Wrap dough in plastic wrap and allow to sit about 15 minutes.
- 6Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
- 7Remove dough from plastic and knead briefly, then cut into 3 pieces.
- 8Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
- 9Using a two inch round cutter cut out dough circles.
- 10(Keep dough you are not working with covered with a damp towel to prevent drying out).
- 11Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
- 12Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
- 13Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
- 14Let tortellini dry about a half hour before cooking.
- 15Heat butter in a large saucepan over medium heat until melted.
- 16Add mushrooms and cook 5 minutes.
- 17Stir in remaining cream and bring to a boil.
- 18Immediately reduce heat to low and allow to simmer 5 more minutes.
- 19Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
- 20Remove from heat.
- 21Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
- 22Drain tortellini well and add to cream sauce.
- 23Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
- 24Sprinkle with parsley and enjoy.
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Nutritional Facts for Chicken tortellini with mushroom sauce
Serving Size: 1 (395 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 990.0
- Calories from Fat 609
- Total Fat 67.7 g
- Saturated Fat 38.2 g
- Cholesterol 456.5 mg
- Sodium 719.6 mg
- Total Carbohydrate 56.7 g
- Dietary Fiber 3.0 g
- Sugars 1.9 g
- Protein 39.2 g
The following items or measurements are not included: