Tender cooked Rainbow Tortellini in a rose sauce (a perfect mix between and red sauce and a perfect white sauce.) with chunks of chicken, and sweet cherry tomates and bits of spinach. Ready in under an hour, it makes for the perfect weeknight dinner!
INGREDIENTS
1 ½ (20 oz.) Rainbow Tortellini (the refrigerated kind)
4 tbsp Olive Oil
2 Chicken Breasts, cut into bite sized pieces
½ Onion, diced
3-4 cloves cloves Garlic, pressed
1 pkg Cherry Tomatoes, rinsed
2 389 ml cans Tomato Sauce
1 handful Spinach, roughly chopped
3 tbsp Basil fresh or 2 tbsp dry
1 tbsp Roasted Garlic & Red Pepper
½ tsp Oregano
Salt & Pepper
1 cup Cream (10-18% depending on what you have, the higher the milk fat the creamier your sauce will be)
Serving: Parmesan & Garlic Toast
INGREDIENTS
To begin with set a large salted pot of water to boil, have your tortellini ready to drop in when it starts to boil. In another medium saucepan pan, heat 2 tbsp olive oil. Add in the cut chicken breast, season with a sprinkling of salt & pepper and cook until browned. Set aside for now.
In that same frying pan heat the remaining 2 tbsp of Olive oil, then add the diced onions and cook for a few minutes until translucent. Next adding in the pressed garlic & whole cherry tomatoes. Let that mixture cook for a few minutes and then add in the 2 cans of tomato sauce. Season with herbs and let the mixture simmer for at least 30 minutes or so. I like to place a lid on the pot to keep splashing to a minimum but remember to stir often! Finally add that cooked chicken back in and allow chicken to warm in the sauce. You can now add in the cream as well, mix to combine.
Drain and strain those tortellini noodles and throw them back into the same large pot, pour the rose sauce mixture over the noodles and stir mixture until noodles are coated, leave on the stove top on a low heat for a few minutes before serving to rewarm noodles and let all the flavors co-mingle.
Finally serve in a bowl topped with fresh parmesan cheese and a side of Garlic Toast.
Comments