Tortellini, Spinach, Chicken, Mushrooms in Alfredo Sauce
Serves 2
A few years ago, Loraine and I went to a small Italian restaurant. On the menu was a entrée that incorporated some of my most favorite items; chicken, pasta in the form of tortellini, mushrooms and spinach all covered in an Alfredo sauce. I tried it and was quite impressed with the overall flavors. We went back a few months later to find that the entrée was no longer on the menu, so we set out to create our own homemade version.
We purchase a pre-made tortellini, yes we cheat, that is filled with three different cheeses. We haven't tried to make our own tortellini yet, but I am sure that someday we will.
Ingredients
- 12 oz fresh baby spinach
- 12 oz tortellini pasta with three cheeses (packaged product)
- 2 oz unsalted butter, separated 1 1/2 oz & 1/2 oz
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 oz mushrooms (a mixture of whatever mushrooms look good), stems removed, thinly sliced
- salt
- freshly ground black pepper
- 1 1/2 cups 35% whipping cream
- 1/8 tsp ground nutmeg
- 1/2 cup grated Parmigiano Reggiano cheese, separated 1/4 cup & 1/4 cup
- 4 oz roasted chicken breast, cut into 1/2" cubes
Directions
- Cook (we usually microwave it), drain and chop the baby spinach; set aside.
- Start cooking the tortellini per the package instructions, it should be finished around the same time that the sauce is completed.
- While the tortellini is cooking you can prepare the sauce. In a large sauté pan melt 1 1/2 oz butter. Sauté the onion for 3 minutes.
- Add the garlic and mushrooms and sauté for 5 minutes.
- Season with salt and pepper to taste.
- Add the remaining butter and cream, mix well. Allow to a simmer in order to thicken the sauce.
- Add the nutmeg and a 1/4 cup of the Parmigiano Reggiano cheese, mix well and check the seasoning.
- Add the reserved chopped spinach and the roasted chicken and mix.
- To serve, place the cooked tortellini on a platter and cover with the mushroom/spinach sauce. Sprinkle with the remaining Parmigiano Reggiano cheese over the top.