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Chicken Tortellini

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Serves: 4
pinch of ground all spice
1 egg, beaten
450g / 1 lb basic pasta dough
salt and pepper
2 tbsp chopped fresh flat-leaf parsley, to garnish
115g / 4 oz boned chicken breast, skinned
300ml / 10 fl oz single cream
2 garlic cloves, crushed
115g / 4 oz button mushrooms, thinly sliced
55g / 2 oz Parma ham
40g / 1 1/2 oz cooked spinach, well drained
4 tbsp freshly grated Parmesan cheese
salt and pepper
1 tbsp finely chopped onion
2 tbsp freshly grated Parmesan cheese

Bring a saucepan of lightly salted water to the boil. Add the chicken and poach for 10 minutes. Leave to cool slightly, then put in a food processor with the Parma ham, spinach and onion and process until finely chopped. Stir in the Parmesan cheese, allspice and egg and season to taste with salt and pepper.

Thinly roll out the pasta dough and cut into 4-5cm / 1 1/2-2in rounds.

Place 1/2 teaspoon of the chicken and ham filling in the centre of each round. Fold the pieces in half and press the edges to seal, then wrap each piece around your index finger, cross over the ends and curl the rest of the dough backwards to make a navel shape. Re-roll the trimmings and repeat until all of the dough is used up.

Bring a saucepan of salted water to the boil. Add the tortellini, in batches, return to the boil and cook for 5 minutes. Drain the tortellini well and transfer to a serving dish.

To make the sauce, bring the cream and garlic to the boil in a small saucepan, then simmer for 3 minutes. Add the mushrooms and half the cheese, season to taste with salt and pepper and simmer for 2-3 minutes. Pour the sauce over the tortellini. Sprinkle over the remaining Parmesan cheese, garnish with the parsley and serve.

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