Tortellini With Chicken Florentine Sauce
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 453.59 g frozen cheese tortellini
- 510.29 g package frozen spinach
- 113.39 g mixed mushrooms, sliced
- 6 chicken breast tenders, chopped into 1-inch pieces (about two cups raw)
- 177.44 ml half-and-half
- 473.18 ml chicken broth or 473.18 ml stock
- 236.59 ml sliced shallot
- 8 large garlic cloves, sliced fairly thick
- 59.14 ml parmesan cheese, shredded
- 118.29 ml romano cheese, shredded
- 29.58 ml butter
- black pepper
- 1 handful fresh parsley, chopped
- 29.58 ml flour
directions
- cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
- saute shallots and garlic in butter about 5-6 minutes.
- add chicken pieces and fry for 3-5 minutes, until outside is cooked.
- pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
- add sliced mushrooms, bring to a simmer.
- add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
- let simmer a few minutes.
- stir flour into remaining chicken broth and add to mixture, stir til thick.
- stir in Romano and parsley, reduce heat to keep warm.
- toss with the tortellini.
- If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
- Omit the chicken for a vegetarian meal.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!