ONE POT CHICKEN WITH TORTELLINI
This one pot chicken with tortellini is a family friendly meal that's ready in no time! It's packed full of golden brown chicken, veggies and tortellini, all in a creamy parmesan sauce.
Provided by Sara Welch
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the pan and season to taste with salt and pepper.
- Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
- Remove the chicken from the pan; cover with foil to keep warm.
- Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
- Stir in the chicken broth and cook 2 minutes or until slightly thickened.
- Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
- Stir in the cream and parmesan and cook for 1 more minute.
- Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
- Fold in the tomatoes. Sprinkle the parsley over the top and serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 699 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN BROTH WITH TORTELLINI
Provided by Jamie Oliver
Categories Mains Jamie Magazine Chicken Italian Stew
Time 2h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Tie the herbs into a bouquet garni. Place with the whole chicken into a large deep pan and fill with enough cold water to cover the chicken.
- Slowly bring to the boil, then turn it down to a simmer. Skim the froth from the surface every so often.
- Allow it to bubble away for 1 hour 30 minutes, or until the chicken is delicious, soft and starting to come away from the bone.
- To make the tortellini, add the pasta flour and eggs to a food processor along with a little sea salt. Blitz until everything comes together into a dough. If its too dry, add a splash of stock or water.
- Tip the dough onto a floured surface and knead for a few minutes. Wrap in clingfilm and allow to rest until you are ready for it.
- Carefully remove the chicken from the broth. Pull the meat from the chicken. Carefully take the breasts from the bird - they will come away very easily - and put to one side. Pull all of the remaining meat from the carcass and shred it for your pasta filling.
- Add to a bowl. Pick, chop and add the tarragon (saving some of the leaves for later) along with a generous grating of Parmesan. Season with salt and black pepper, and allow to cool.
- Return the broth to the heat and bring it to the boil. Trim, roughly chop and add the carrots and fennel, then simmer for 15 minutes.
- Divide the dough into 6 pieces. Lightly dust a tray with flour.
- Use a pasta machine (or floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel) into a long, very thin 10cm-wide strip. Slice into 5cm squares.
- Place 1 teaspoon of the chicken filling in the middle of a pasta square, then fold the pasta into a triangle, pressing the edges to seal.
- Wind the folded edge around the tip of your middle finger and press the ends to form a ring. Place on the floured tray.
- Continue until you have used all the rolled-out dough, then repeat with the rest of the dough.
- Get the broth to a rolling boil and add the peas and broad beans, and the chicken breasts. Chop the asparagus into 1cm pieces and add those too, followed by your tortellini. You will know when they are done because after a few minutes the tortellini will float to the surface.
- Divide the carrot and fennel between the serving bowls. Use two forks to shred the chicken breasts and share the meat between the bowls, along with the tortellini, peas and beans.
- Ladle over the broth and serve topped with tarragon leaves and fine gratings of Parmesan.
Nutrition Facts : Calories 503 calories, Fat 18.3 g fat, SaturatedFat 5.2 g saturated fat, Protein 40.1 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
Provided by Sarah DiGregorio
Categories dinner, easy, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
- Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
- Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
CHICKEN & SPINACH TORTELLINI SOUP
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
CREAMY CHICKEN TORTELLINI SOUP
Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Provided by Christina Egan
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
- Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g
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- Heat olive oil in a large pot over medium heat. Season chicken liberally with salt and pepper, and then add to the pot and sauté until browned (about 3-4 minutes). Remove chicken to a plate and set aside.
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