| Real Life Recipes
Chicken & Spinach Tortellini\ |
| Chicken and Fresh Spinach Tortellini (August 2008) A delicious, nutritious meal that’s ready in under half an hour. You save on clean-up by cooking everything in the same pot – you don’t even need to drain the pasta. 1/4 cup all-purpose flour 50 mL 1/2 tsp salt 2 mL 1/4 tsp pepper 1 mL 3 cups Milk 750 mL 1/2 cup chicken stock or water 125 mL 1 lb boneless skinless chicken 500 g 1 package (12 oz/350 g) fresh cheese tortellini 1 2 cloves garlic, minced 2 6 cups (about 6 oz/175 g) fresh baby spinach 1.5 L 1/2 small sweet red pepper thinly sliced Grated zest of 1 lemon Hot pepper sauce Freshly grated Canadian Parmesan cheese 1. In a large pot, whisk flour, salt and pepper into Milk and stock; bring to a simmer over medium-high heat, stirring occasionally. 2. Meanwhile, cut chicken into 1-inch (2.5 cm) pieces. Stir chicken, tortellini and garlic into pot. Reduce heat, cover and simmer, stirring occasionally, for about 8 min or until tortellini is almost tender and chicken is no longer pink inside. Add spinach, red pepper and lemon zest; cook, stirring, just until spinach is wilted. 3. Season to taste with hot pepper sauce. Serve sprinkled with Parmesan. Preparation time: 10 minutes Cooking time: about 15 minutes Yield: 4 servings Cooking Tip: Use 3 cups (750 mL) chopped leftover cooked chicken in place of the fresh. Stir in cooked chicken just before adding the spinach and heat through. For the Adventurous: Use 3 cups (750 mL) chopped Swiss chard in place of half the spinach and add crisped strips of pancetta on top. Healthy Eating Tip: This dish is an excellent source of many important vitamins and minerals! You can’t get a much better bang for your nutritional buck than this. |