Creamy Chicken, Bacon & Mushroom Tortellini
Ohhhh yum! That’s pretty much all I can say. Creamy, comforting and SO delicious!
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Ingredients
- 8 chicken tenderloins
- pinch sea salt
- 1 tablespoon extra virgin olive oil plus extra if needed
- 1 teaspoon butter
- 1 brown onion finely diced
- 2 cloves garlic finely chopped
- 3 bacon rashers finely chopped
- 1 cup mushrooms sliced
- 1/2 cup chicken stock
- 1 cup thickened cream
- 565 g ricotta tortellini
- 1 cup baby spinach
- 1/2 cup parmesan cheese grated
- cracked black pepper
- parsley leaves chopped (optional)
Instructions
- Combine the chicken tenderloins, salt and olive oil in a bowl. Place a large saucepan or casserole dish over medium heat. Pan fry the chicken tenderloins each side for about 4 minutes. Remove and set aside.8 chicken tenderloins, pinch sea salt, 1 tablespoon extra virgin olive oil
- To the same pan over 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 and cream and whisk well. Then add the tortellini. Place the lid on, turn the heat down to medium–low and cook for 3–4 minutes.1 teaspoon butter, 1 brown onion, 2 cloves garlic, 3 bacon rashers, 1 cup mushrooms, 1/2 cup chicken stock, 1 cup thickened cream, 565 g ricotta tortellini
- Remove the lid and give the tortellini a gentle stir. Add the spinach and parmesan and mix through gently. Return the chicken to the pan. Turn off the heat and add some pepper and parsley (if using).1 cup baby spinach, 1/2 cup parmesan cheese, 8 chicken tenderloins, cracked black pepper, parsley leaves
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