Wednesday, January 25, 2012

Cheese Tortellini with White Wine Cream Sauce

Chicken Breast, cooked and cut into strips
4 tablespoons olive oil
4 tablespoons butter
1 small onion, diced
4 garlic cloves
2 T. capers
1/2 c. dry white wine
1 c. chicken stock
2 T. lemon juice
2 T. all purpose flour
1/4 c. heavy cream
2 to 3 cups chopped fresh spinach
salt and pepper to taste

Bring a large pot of water to boil with salt.  Cook tortellini according to package directions.  Usually takes about 12 minutes so it works well to start this first while making the sauce and it should be finished just as you are completing the sauce.

Cook chicken breast in a large pan with olive oil. Once fully cooked remove chicken and set aside.  Melt butter in same pan used to cook chicken and add onions.  Cook until translucent.  Add garlic and capers and cook an additional 2 minutes.  Slowly pour in the white wine and cook until reduced by half.  Add chicken stock and lemon juice.  Whisk in flour until thick.  Slowly pour in heavy cream and continue to whisk until all flour has been incorporated and no longer chunky.  Bring to a low boil.  Add spinach and let it wilt.  At this point I would add salt and pepper and season to your taste.  Cut the already cooked chicken breast into strips, add to sauce.  When your tortellini is cooked drain the water and add the pasta to the sauce.  Serve hot.  Top with freshly grated Romano Cheese.  YUM!

Recipe by: Tracy Lytle