Serves 1
Directions
- 1Cook your chicken breasts in some sun-dried tomato oil and butter in a large pot.
- 2Remove the chicken from the pot.
- 3Sauté the shallot along with your spices.
- 4Throw in some garlic.
- 5Add in a little bit of tomato paste.
- 6Deglaze the pan with some white wine.
- 7Let the white wine reduce for a couple of minutes.
- 8Pour in about a cup of chicken broth and your tortellini.
- 9Let that simmer for another few minutes.
- 10Add in some cream and parmesan.
- 11Add in sun-dried tomatoes, your cooked chicken, and a couple of handfuls of spinach.
- 12Give it a stir.
- 13Let the spinach wilt.
Ingredients
- 2 chicken breasts
- 0.5 cup sun-dried tomatoes, julienned
- 1 tbsp oil from sun-dried tomatoes
- 1 tbsp butter
- 1 shallot, diced
- to taste Salt and pepper
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 0.5 tsp paprika
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 0.5 cup dry white wine
- 1.5 cups chicken broth
- 18 oz fresh tortellini
- 0.5 cup cream or half & half
- 1 cup freshly grated parmesan
- 2 handfuls spinach
- to taste Fresh basil, torn
Equipment
large pottongswooden spoongraterknifecutting board
Tips
- Let the tomato paste cook undisturbed for about 1 minute to deepen its flavor.
- If the sauce is too thick, add a bit more broth.
- Serve with extra parmesan, freshly cracked black pepper, and fresh basil on top.
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