Chicken Tortellini Alfredo
This chicken tortellini Alfredo combines two types of Italian cheese and a hint of nutmeg for a sauce that tastes as if it came from your favorite trattoria.
Prep time:
Cook time:
Serves: 4
Calories per serving: 825
Ingredients:
Cook time:
Serves: 4
Calories per serving: 825
2 packages (9 ounces each) refrigerated cheese tortellini
2 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large eggs yolks, lightly beaten
Minced fresh parsley, optional
Directions:
Cook the pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook the chicken in oil over medium heat for 8 to 10 minutes or until a thermometer inserted into the thickest part of the chicken reads 165°F, turning once. Remove and let it stand for at least five minutes. Cut into cubes.
In the same skillet, melt the butter over medium-low heat. Stir in the cream, Parmesan cheese, Romano cheese, nutmeg, and the remaining salt and pepper.
In a small bowl, whisk the egg yolks. Stir a small amount of the hot cream mixture into the egg yolks. Return all to the pan, stirring constantly. Editor's Tip: You need to temper the eggs so they don't scramble in the sauce. Cook and stir over medium-low heat until the sauce has thickened slightly and a thermometer reads 160°.
Drain the pasta and serve it with the Alfredo sauce, chicken and the remaining Parmesan cheese. If desired, garnish with parsley. Editor's Tip: You can also combine the pasta, chicken and sauce in one pan before serving.
Source: tasteofhome.com
In the same skillet, melt the butter over medium-low heat. Stir in the cream, Parmesan cheese, Romano cheese, nutmeg, and the remaining salt and pepper.
In a small bowl, whisk the egg yolks. Stir a small amount of the hot cream mixture into the egg yolks. Return all to the pan, stirring constantly. Editor's Tip: You need to temper the eggs so they don't scramble in the sauce. Cook and stir over medium-low heat until the sauce has thickened slightly and a thermometer reads 160°.
Drain the pasta and serve it with the Alfredo sauce, chicken and the remaining Parmesan cheese. If desired, garnish with parsley. Editor's Tip: You can also combine the pasta, chicken and sauce in one pan before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.