Tortellini with creamy lemon sauce and pan-fried chicken
Recipe for a creamy lemon and parmesan sauce with tortellini and pan-fried chicken.
Servings 4 servings
Calories 745kcal
Ingredients
- 2 large chicken breast fillets
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 100 ml dry white wine
- 1/2-1 lemon, finely grated zest and juice
- 500 g tortellini
- 200 ml cream whipping cream (38% fat) or cooking cream
- 50 g parmesan, finely grated
- Pasta water
- Salt and freshly ground pepper
- Oil
- Paprika and thyme (optional)
- Fresh basil, to serve
Instructions
- Slice the chicken breast fillets horizontally (parallel to the board) into two thinner pieces – so you have 4 flat fillets. Season with salt, freshly ground pepper and, if you like, a few other spices such as paprika and thyme.
- Heat a frying pan and brown the chicken well for a couple of minutes on each side. Then turn down the heat – and let it finish cooking gently over a low heat. This gives you the juiciest piece of chicken.
- Meanwhile, fry the onion and garlic in a splash of oil in another pan until soft and translucent.
- Add the white wine, lemon zest and the juice of half a lemon and let it reduce. Season with salt and freshly ground pepper.At the same time, bring a pot of water to the boil and cook the tortellini according to the packet instructions.
- Pour the cream into the pan, add the parmesan and heat the sauce through thoroughly. Adjust the consistency with a little pasta water if needed. Season to taste with salt and freshly ground pepper – and more lemon juice and zest if you like.
- Toss the tortellini in the sauce in the pan, slice the chicken and lay it on top, then scatter with fresh basil leaves.
Nutrition
Calories: 745kcal | Carbohydrates: 63g | Protein: 45g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 969mg | Potassium: 497mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 5mg | Calcium: 432mg | Iron: 3mg