Tag Archives: sauce

Pesto Tortellini with Chicken Pea Cream Sauce

Pesto Tortellini with Chicken Pea Cream Sauce

  • Servings: 2
  • Difficulty: easy
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Pesto Tortellini with Chicken Pea Cream Sauce
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I wasn’t sure what to call this dish but when I spotted the Trader Joe’s pesto tortellini I knew Jill would love it A creamy Parmesan sauce was a perfect complement. Adding the chicken made it a more substantial mean but certainly not necessary. Also when I make a creamy sauce for my pasta I love adding peas because they add a pop of sweetness and freshness.

Given I used packaged tortellini this is one of those restaurant quality meals that you can whip up in a flash. I used two chicken breasts but looking back I would just go with one because we couldn’t eat it all. For the sauce, I will try to remember how much I used of each ingredient but the more important thing for you to do is consider your tastes. Do you like a lot or light amounts of sauces? Do you like it thick or more loose. More cheesy or even use another cheese like Gruyere, swiss, maybe even blue cheese. hmmmm?

Ingredients for 2:
1 Package of Trader Joe’s Pesto Tortellini
1 tbs of flour
1 tbs of butter
1 cup of milk or cream
Parmesan Cheese
Peas
Chicken breast

Directions:
1. Let’s make some chicken. Season both sides with Kosher salt and Pepper. Put a little bit of oil in a medium heated cast iron skillet and cook it until done and make sure you get some nice browning. Remove your chicken and set it aside. IMG_0703

2. Turn the heat down medium low and splash in a little chicken stock or water (pasta water if you decided to cook your tortellini first, to deglaze the pan. Now add your butter and flour to get a rue going. Given the chicken bits are in your rue it will look darker but stir until you get a nice paste. Slowly pour in the milk stirring continuously. I let it thicken up a little bit and then added about a cup of finely grated Parmesan cheese.
Again once you get your rue, you can make more or less sauce by adding only the milk/cream amount you like. If it gets too thick, add some stock, pasta water or even milk. Add your peas and your cut chicken breasts. Stir
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3. Cook your Tortellini until al dente. I chose to pour my sauce mixture over the top versus incorporating them into the sauce with everything else. The reason is that I have had some ravioli or tortellini bust open on me during the stir. I just stirred it while in my bowl.
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Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Servings: 2
  • Difficulty: easy
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In Bon Appetit’s July edition they featured a piece titled “Sunday Grilling Day in Lebanon”. Their photos look so delicious I had to try this out. I adapted their chicken and hummus recipes.

A great meal with the peppery chicken char grilled with sweetened red onion. The garlic sauce has a popping heat from the raw garlic but is tamed slightly with the greek yogurt. Paired with the tang of the harrisa hummus and a torn piece of grilled naan bread you have a nice bite with a ton of flavors going on. It’s a keeper.

Ingredients
Garlic Sauce
4 cloves of garlic , minced and smeared into paste
1/3 cup olive oil
1tsp fresh chopped thai basil (needed to prune mine and thought it might be nice)
4 tbs greek yogurt (plain)
Kosher salt to taste

Chicken
2 chicken breasts
2 chicken thighs
½ cup of chopped flat leaf parsley
1 red onion
2 tsp cumin
2 tsp paprika
½ tsp crushed red pepper
½ tsp cayenne pepper
Kosher salt to taste

Directions
Make the sauce by mincing the garlic and then smearing it into a paste using the flat side of the knife.   Whisk the oil and garlic followed by slowly adding the yogurt. Chill in fridge.

Cut your chicken into cubes and toss it in a bowl with all the spices and chopped parsley. Let it marinade for up to 24hrs and no less than 2hrs.

When you are ready to eat, fire up your grill to medium and skewer your chicken with a slice of red onion in between the meat.   Cook until chicken is cooked.   Careful with that hot skewer.   I served it with the sauce, a simple salad made of arugula, pickled radishes and goat cheese, topped with toasted pine nuts, and a side of harrisa humus with naan bread.

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