CREAMY CHICKEN, BACON & MUSHROOM TORTELLINI

Ohhhhh YUM!!! That’s pretty much all I can say.
Creamy, comforting and soooo delicious!!

Serves 4

Ingredients:

• 8 chicken tenderloins

• 1 tablespoon extra virgin olive oil

• Pinch of sea salt

• 1 teaspoon butter

• 1 onion, finely diced

• 2 cloves garlic, finely chopped

• 3 bacon rashers, finely chopped

• 1 cup mushrooms, sliced

• 1/2 cup chicken stock

• 1 cup cream

• 565g packet fresh spinach & ricotta tortellini

• 1 cup spinach leaves

• 1/2 cup grated parmesan

• Cracked black pepper

• Chopped parsley (optional)

Method:

1. Place chicken tenderloins in a bowl with sea salt and olive oil and mix. Place a large (28cm) saucepan or casserole pan onto medium heat. Pan fry the chicken tenderloins each side for approx. 4 mins. Remove and set aside.

2. To the same pan, on medium/high heat, add the butter and some more olive oil if needed. Add the onion and cook, stirring, for 2-3 minutes. Add the garlic, bacon and mushrooms and cook, stirring, for 3-4 minutes. Add the stock, cream and whisk together. Then add the tortellini. Place the lid on, turn the heat down to low/medium and cook for 3-4 minutes. Remove the lid and give the tortellini a gentle stir. Then add the spinach and parmesan and mix through gently. Add the chicken tenderloins back to the pan. Turn off the heat and add the black pepper and parsley (optional).

Tip: You can slice the chicken tenderloins and add at the end and stir through gently if you prefer.