An easy, satisfying pasta dish with chicken, tortellini and a creamy sauce.
Juicy chicken breasts, dusted with flour and pan-fried until golden, served with tortellini in a rich, creamy sauce with mushrooms, Tenderstem broccoli and spinach.
Full of flavour, rich and creamy, and really easy to make.
You can save on the washing-up by cooking the chicken first and letting it rest while you make the rest of the dish – though a frying pan isn’t exactly the most time-consuming thing to wash 😉
I use ricotta and spinach tortellini, which are my favourite – but use whichever kind you prefer.
The same goes for the mushrooms: use the ones you like best, whatever is in season, or simply what you can get hold of.
Pan-fried chicken with tortellini in creamy mushroom sauce
Recipe for juicy pan-fried chicken served with tortellini in a creamy mushroom sauce.
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Ingredients
Pan-fried chicken
- 4 chicken breasts – approx. 600 g
- Plain flour
- Butter and a little oil, for frying
Tortellini in mushroom sauce
- 350 g tortellini
- 150 g bacon, cut into small cubes
- 200 g mushrooms, sliced
- 150 g Tenderstem broccoli, or broccoli cut into small florets
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 2 handfuls spinach
- 1 handful fresh basil leaves
- 250 g mascarpone (or whipping cream)
- 150 ml white wine (can be replaced with stock)
- 100 ml chicken or vegetable stock
- 60 g Parmesan, grated
- Salt and freshly ground black pepper
- Oil
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Method
Pan-fried chicken
- Season the chicken with salt and pepper, then turn the pieces in flour to coat.*Once the mushrooms have been fried for the sauce, you can start frying your chicken breasts. Alternatively, you can reuse the pan and let the chicken rest while the rest of the dish is being made.
- Melt the butter with a little oil in a frying pan and fry the chicken over a medium heat until golden on both sides and cooked through.
Tortellini in creamy mushroom sauce
- Heat a little oil in a frying pan and fry the bacon until golden.If the bacon is very fatty, you can leave out the oil.
- Add the mushrooms and fry until they have released their liquid and turned golden.
- Add the onion and garlic and continue frying until the onion is translucent – season with pepper and a little salt.
- Pour in the white wine and let it reduce slightly before adding the broccoli florets/Tenderstem broccoli and heating through for a couple of minutes.Meanwhile, cook your tortellini according to the packet instructions.
- Add the mascarpone (or cream), heat through, then stir the Parmesan, basil and spinach into the sauce.
- Season to taste with salt and pepper, and toss your tortellini in the sauce.
- Serve with the juicy chicken and, if you like, top with fresh basil, Parmesan and freshly ground pepper.
Nutrition
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Hvilket fyldt er der i tortelinierne?
Hej Inger
Tusind tak 🙂 Jeg bruger spinat og ricotta fyld, det er super lækkert til saucen 🙂
Warm wishes, Dianna
Hvilken fyld er der i dine pastaer ?
Virkelig lækker og nem ret!! Jeg laver aldrig mad men kastede mig ud i det med denne ret og jeg var målløs over hvor vellykket det var og hvor godt det smagte! Så nemt og lækkert
Hej Olivia
Det er virkelig dejligt at høre, tusind tak for din flotte anmeldelse 🙂
Warm wishes, Dianna
Total lækker ret, lavede den til en veninde middag, og alle var begejstret. Lavede den med forskellige svampe. Og serverede med en salat.
Hej Tina
Tusind tak for de dejlige ord, det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna