Tony Zentgraf
Tortellini & Parmesan Cream Sauce is a great recipe to use the Mediterranean Marinated Roasted Chicken!
What’s it take to make the dish?
Great Weeknight Meal!
Roasted Chicken
This pasta dish can be ready to throw together in a snap with some preparations. Start with a leftover Mediterranean Marinated Roasted Chicken you roasted/grilled yourself or use one you picked up from the grocery store. Shred the chicken a day ahead or when you are ready to cook.
Parmesan Cream Sauce
This is an easy to make cream sauce that can be made ahead and refrigerated. Pull out what you want to use and store the rest. Reheating the sauce is where it can get tricky. Low and slow with reheating the sauce is vital. If you heat at too high of a temperature, the sauce may break. Don’t worry, low and slow to reheat. I recommend reheating the sauce in a separate pan to keep an eye on the sauce as it reheats.
Assembling the Pasta Dish
Chop up some garlic, onions and whatever veggies you like. Heat some water to a rolling simmer so it is ready to cook the tortellini. Then once you have the chicken shredded and the sauce reheated you are ready to get cooking!
In a saute pan, heat some olive oil and saute the onions until they become translucent. Add the garlic and the veggies. (if using broccoli, it may be best to pre blanch the broccoli to soften) Saute the veggies until softened.
Add the parmesan cream sauce and chicken. Toss to combine. Over a low heat, reserve the assembled sauce in the saute pan until the tortellini are cooked.
Cook the tortellini according to packaged instructions. If using fresh made tortellini, cook until the pasta has risen to the top and is thoroughly cooked. Drain the water or using a spider, skim the tortellini from the pot.
Add the tortellini to the Parmesan Cream Sauce and toss or mix using a spoon until coated. Or plate the pasta in a bowl, top with the veggies and chicken in the sauce. Finish with parmesan cheese!
Serve with some crusty bread & Enjoy!
Mediterranean Chicken with Tortellini in a Parmesan Cream Sauce
Print RecipeRecipe Multiplier
- ½ ea Mediterranean Marinated Roasted Chicken - shredded
- 3 cups Easy Parmesan Cream Sauce - reheated in separate pot
- 2 tbsp Olive Oil
- 3 ea Garlic Cloves - minced
- 1 ea Medium Onion - sliced
- 1 cup Broccoli Florets - pre blanched is best
- 2 cups Lacinato Kale - chopped
- 8 ea Mushrooms - sliced
- 6 ea Asparagus stalks - cut into 2-3" segments
- 10 ea Grape Tomatoes - sliced in half
- ¼ cup Grated Parmesan
- 1 pkg Tortellini - 20 oz package
Instructions
Assembling the Pasta Dish
- Bring a pot of water to a boil to cook the tortellini. When ready.
- Prepare the Easy Parmesan Cream Sauce if not already prepared.If kept refrigerated, reheat the sauce as needed in a separate pot over medium heat to avoid breaking the sauce.
- In a saute pan, heat the olive oil over medium high heat.
- Saute the onions until they begin to brown.
- Add the garlic and saute.
- Add the asparagus and mushrooms saute until the asparagus are tender.
- Add the tomatoes and kale. Saute until color changes on the kale and is tender to eat.
- Add the Parmesan Sauce and stir to incorporate veggies into the sauce.
- Add chicken and broccoli florets.Stir to combine.
- Cook the tortellini as per the package instructions or until they float.
- Drain or skim the tortellini out of the pasta water.Add to the pan of sauce.
- Stir to combine the tortellini. Finish with parmesan as desired.
- Alternatively, plate the tortellini on a plate or bowl and ladle the sauce over the pasta.Enjoy!
