5 Cheese Chicken Tortellini

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When I was younger I worked for this restaurant in my hometown where I started out as a bus girl/Hostess and eventually became a Bartender/Server. I had so much fun working there. It was a blast and I made decent money because we were ALWAYS busy! This restaurant is one the Towns biggest accomplishments. Everyone eats here! Its my go to every time I am Home!

I never worked in the Kitchen, but I did manage to eat everything off that menu at least once! There are a few dishes that I wish I knew how to make. I attempt to make a couple and each time I think I get closer to what it should taste like.  This dish below is one of my favourites that they make and I have attempted to recreate. I actually think my version is better! 🙂

One massive difference between the 2 dishes is that I use Milk not Heavy Cream when I make Rose Sauce. I look for ways to cut back on some of the fat! Pasta dishes are heavy and rich and full of fat, but if you can manage to cut back on some of that fat without taking away from some of the bold flavours then in my eyes, you make it better then the restaurant! Now, with that being said, this dish is still heavy in carbs and cheese and its certainly not a light calorie meal. But it is lighter.

Here is a little math for you – in case your a visual person….
1 cup of Heavy Cream = 821 calories  vs. 1 cup 2% Milk = 122 calories
88 grams of Fat vs. 4.8 grams of Fat

HOLY MOLY!!! right!!?? that is a HUGE difference. IMG_6467

Cooking some of your favourite meals at home can save you a TON of Calories.

“A big reason to cook is so you can control the salt, fat and quality of ingredients that go into your family meal” – Rachael Ray

I live by that quote everyday of my life.

Here is what you need:

  • 1 package of Cheese Tortellini
  • 3 cups 2% Milk
  • fresh grated garlic – 2-3 fat cloves
  • 2 tbsp butter
  • 2 tbsp flour
  • 3-4 tbsp homemade marinara sauce
  • salt & pepper
  • 1-2 Chicken Breasts cut into bite size pieces
  • 1 tsp EVOO
  • 1 tsp Truffle Oil
  • 1/4 cup grated Parmesan cheese
  • 1 cup Asiago, Romano, Parmesan Reggiano (3 cheese blend bought at the store)
  • 3/4 cup Marble Cheese

What to do:

  1. Dice up your chicken and pan fry it in the EVOO and the Truffle Oil until golden brown and cooked – place to the side
  2. oven should be warming up to 450 degrees
  3. Bring a large pot of salted water to a boil
  4. In the same deep pan you did the chicken – melt your butter
  5. once the butter is melted add in your flour and whisk to combine (30-45 seconds)
  6. Add grated garlic to the flour and butter mixture and stir
  7. add milk and whisk together – this will thicken your sauce
  8. Your water should be boiled now –  drop your Tortellini (will not take long read the package – 3-4 minutes – will float to the top when ready
  9. add your marinara sauce and 1/4 cup Grated Parmesan to your Sauce
  10. add pepper to your sauce (no salt as you salted the pasta water)
  11. Once the sauce is thick add your chicken back into the sauce pan
  12. Your Tortellini should be floating remove from pot and right into the sauce pan
    *** If you use a hand held strainer to transfer from one pat to your sauce pan, then you will not need to add any pasta water (it will come form the transfer) BUT if you Drain your pasta please make sure you keep about 1/4 cup of pasta water to add to your sauce to help make that sauce stick to your pasta
  13. Stir in 1/2 cup of the 3 cheese blend and then transfer this to a glass baking dish
  14. top with the remaining 3 cheese blend and marble cheese
  15. bake in the oven for about 10-15 minutes until cheese is browns on the top
  16. let cool a few minutes before serving

serves 4-6 people and is delicious leftover

Pasta Tips:

  • always heavily salt your pasta water (Mario Batali says it should taste like sea water) it brings life to your pasta!
  • Use some of the pasta water when you are combining sauce to pasta. It helps get that sauce to stick to your pasta
  • Never serve naked pasta ever! Always mix your pasta with your sauce… or at least run some EVOO (or flavoured oils) with some butter over your pasta… maybe even some parmesan cheese

Make this for your next Pasta Night – I promise you the calorie intake is so worth it! and remember use MILK not Heavy Cream!!!

Brittany

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