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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken and Mushroom Tortellini
2
9 oz
Tortellini
Olive oil
Salt, to season
Black pepper, to season
1 tablespoon
Shallot, minced
1 tablespoon
Garlic, minced
1/3 cup
Mushrooms, sliced
1/3 cup
White Wine
1/2 cup
Heavy cream
1/3 cup
Parmesan
2 teaspoons
Thyme, chopped
1 tablespoon
Parsley, minced
- Cook tortellini to package instructions, drain, toss with olive oil, and set aside until later.
- Heat a medium sized cast iron pan over medium-high heat, add olive oil to cover the bottom of the pan.
- Season each side of the chicken breast with salt and cracked black pepper. Gently place seasoned chicken breasts into the pan and sear for 5 minutes on each side – cook until the chicken has reached internal temperature of 165F. You may need to reduce the heat while cooking to avoid burning.
- Once the chicken is fully cooked, remove it from the pan to rest on a cutting board.
- Reduce the heat of the pan to medium and saute the mushrooms with shallot and garlic. Season with salt and black pepper to your liking. Saute for about 3-4 minutes until everything is caramelized.
- At this point, turn your heat off, add the white wine, stir, and then turn the heat to medium.
- Scrape the bottom of the pan to release the fond. Reduce the wine by half, add the heavy cream, parmesan, thyme, and parsley.
- Stir to evenly combine all ingredients, add the tortellini, toss or mix together with a spoon to coat the pasta in sauce.
- Before serving slice the chicken breast into 1/4 inch thick pieces and serve over the pasta!
- Finish with freshly grate parmesan if you desire.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken and Mushroom Tortellini
2
9 oz
Tortellini
Olive oil
Salt, to season
Black pepper, to season
1 tablespoon
Shallot, minced
1 tablespoon
Garlic, minced
1/3 cup
Mushrooms, sliced
1/3 cup
White Wine
1/2 cup
Heavy cream
1/3 cup
Parmesan
2 teaspoons
Thyme, chopped
1 tablespoon
Parsley, minced
- Cook tortellini to package instructions, drain, toss with olive oil, and set aside until later.
- Heat a medium sized cast iron pan over medium-high heat, add olive oil to cover the bottom of the pan.
- Season each side of the chicken breast with salt and cracked black pepper. Gently place seasoned chicken breasts into the pan and sear for 5 minutes on each side – cook until the chicken has reached internal temperature of 165F. You may need to reduce the heat while cooking to avoid burning.
- Once the chicken is fully cooked, remove it from the pan to rest on a cutting board.
- Reduce the heat of the pan to medium and saute the mushrooms with shallot and garlic. Season with salt and black pepper to your liking. Saute for about 3-4 minutes until everything is caramelized.
- At this point, turn your heat off, add the white wine, stir, and then turn the heat to medium.
- Scrape the bottom of the pan to release the fond. Reduce the wine by half, add the heavy cream, parmesan, thyme, and parsley.
- Stir to evenly combine all ingredients, add the tortellini, toss or mix together with a spoon to coat the pasta in sauce.
- Before serving slice the chicken breast into 1/4 inch thick pieces and serve over the pasta!
- Finish with freshly grate parmesan if you desire.
