This is a spin on my alfredo recipe…
- Chicken tenders
- Package of al dente tortellini (found in the refrigerated section of the grocery store)
- Chopped veggies of your choice (use any or all!) –
- broccoli florets
- 1 shallot, sliced
- 1 cup of dry white wine
- 1 1/2 cup of heavy cream
- 1 1/2 cups of the best parmesan you can find, shredded
- 2 tablespoon butter
- 1 tablespoon of olive oil
- kosher salt
- Cut chicken tenders into chunks. Season with kosher salt and freshly cracked black pepper.
- Cook chicken and shallot on stove over medium-high heat in a large sauté pan with olive oil until chicken is white on all sides.
- Add chopped veggies and butter. Continue cooking for 5 minutes.
- Add white wine and continue cooking until white wine reduces (about 20 minutes).
- In the meantime, bring a large pot of water to boil.
- When wine has reduced, add heavy cream.
- Continue cooking for 5 minutes.
- Add tortellini to boiling pot of water and cook according to package directions.
- Add parmesan to chicken and veggies.
- Drain the pasta when finished and add to the chicken mixture.
- Season to taste with kosher salt and pepper.
- It is impossible to get my daughter to eat any vegetables, so I use a food processor to finely chop all the veggies when I make this for her.. You can’t even tell it’s in there, and she always asks for more. When I make this for adults, I slice the veggies kind of thick, because I like it to be hearty.
- This also tastes good with penne pasta, but I’ve never found al dente penne pasta.
Categories: My Favorite Recipes