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| Chicken Tortellini with Alfredo Sause |
INGREDIENTS (SERVES 4)
2tbsp unsalted butter (If using Salted butter, adjust the
salt in sauce)
½ Medium onion – diced
2 Medium carrots – slit length wise
and dice in half-moons
1 cup broccoli cut in smaller floret size
3 - 4 garlic cloves - chopped (I used the Chinese variety
which is thicker. Use 8-10 cloves if using Indian variety)
1 pound boneless skinless chicken (skip for veg option)
1½ cup of Chicken Tortellini or 1½ cup of Cheese Tortellini
1tsp Salt
1tsp chilli flakes (optional)
1tsp Italian seasoning
2½ cup of Chicken Stock (For Veg Option Replace with
Vegetable Stock).
¼ cup all-purpose flour
1cup half-and-half (or Mix ½ cup whole milk + ½ cup light
cream or Mix ¾ cup whole milk + ¼ cup heavy cream)
2cups of freshly shredded Parmesan cheese (replace with 1 –
1½ cup of grated Parmesan cheese)
1cup of fresh baby spinach
Preparation
Warm a large pot over medium-high heat. Add the butter and
let it melt. Add the onion, carrots, and broccoli. Cook the vegetables until
the onions are translucent, about 3 minutes. Add sweet corn, cook for 30 sec. Add the garlic and cook for 30 seconds.
Add, salt and pepper. Stir to combine. Cook for 2 mins.
Sprinkle the flour over the veggies. Stir to coat everything
and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in
the chicken stock (or vegetable stock), half-and-half and red pepper flakes.
Continue cooking until the soup thickens, 5 to 10 minutes. Add chili flakes and
Italian seasoning.
Give it a stir. Add the tortellini to the pot and cook until
al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Add the spinach, stir to mix everything. Turn
off the flame (We don’t want spinach to cook for a long time).
Sprinkle ½ of the parmesan cheese over the soup and stir.
Once it has melted into the soup, add the remaining half. Slowly melting the
cheese will give the soup a smooth consistency. Taste for seasoning and add
salt and pepper as necessary. Serve hot.
*Chef’s Note :
·
If using chicken,
add it after the garlic and let it cook for about 3 mins. Add salt and pepper
after that.
·
Frozen Spinach can
also be used. Make sure, they are thawed before adding to the Sause.
·
Can double to amount
of stock if making soup
·
Can use 1½ - 2 cups
of store brought Alfredo Sause instead of using flour and half-and-half
·
Can sprinkle pepper,
parmesan, chili flakes while serving.
