The Vanilla Bean Chicken Cheese Tortellini

Yield: 12 servings

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 3 cups chopped chicken breast
• 1 Spanish onion, cut into thin wedges
• 2 tablespoons minced garlic
• 2 tablespoons white wine
• 1 1/2 green bell peppers, cut into strips
• 1 1/2 red bell peppers, cut into strips
• 2 1/2 ribs celery, chopped
• 1 gallon chicken stock
• Dried basil
• Salt
• Pepper
• 5 ounces fresh spinach, washed and picked over
• 1 1/2 pounds precooked, cheese-filled tortellini
• Freshly grated parmesan cheese

Instructions

1. Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides.
2. Add onions and garlic and sauté 1 minute.
3. Add white wine and reduce by half.
4. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.
5. Season with basil, salt and pepper.
6. Just before serving, add spinach and tortellini.
7. Serve with freshly grated parmesan.

Attribution

Posted by LladyRusty at Recipe Goldmine on 12/11/2001 9:17 am.

Source: Head Chef Phil Hopkins - The Vanilla Bean