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Kylling og tortellini I cremet svampesauce - Opskrift på kylling, tortellini og flødesauce
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Pan-fried chicken with tortellini in creamy mushroom sauce

Recipe for juicy pan-fried chicken served with tortellini in a creamy mushroom sauce.
Course Main course
Cuisine Italian
Nøgleord Easy meals
Total Time 30 minutes
Servings 4 servings
Calories 906kcal

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

Instructions

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

Calories: 906kcal | Carbohydrates: 48g | Protein: 64g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 1300mg | Potassium: 1039mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2483IU | Vitamin C: 9mg | Calcium: 384mg | Iron: 4mg