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🍰 Chicken Alfredo with Tortelloni

726 kcal · 30 min · 4 servings

Ingredients

• frozen peas 150 g
• chicken breast fillets 400 g
• yellow onions 1 pc.
• garlic cloves 1 pc.
• fresh parsley 20 g
• oil 3 tbsp
• salt pinch
• black ground pepper pinch
• heavy cream 400 ml
• fresh tortelloni with ricotta and spinach 800 g
• grated parmesan 100 g

Instructions

1. 1. Take the peas out of the freezer and let them thaw.
2. 2. Rinse the chicken breast fillets and pat them dry with a kitchen towel.
3. 3. Cut the chicken meat into strips.
4. 4. Halve the onion, peel it, and dice it finely.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the parsley and shake it dry.
7. 7. Pluck the parsley leaves from the stems and chop them.
8. 8. Heat 2 tablespoons of oil in a pan over high heat.
9. 9. Fry the chicken strips for about 4 minutes until golden brown.
10. 10. Season the chicken with salt and pepper.
11. 11. Remove the chicken from the pan and place it on a plate.
12. 12. Heat 1 tablespoon of oil in the same pan over high heat.
13. 13. Fry the onions and garlic for about 2 minutes.
14. 14. Add the thawed peas to the pan.
15. 15. Season the mixture with salt and pepper.
16. 16. Deglaze the pan with cream.
17. 17. Let the sauce simmer over low heat for about 5 minutes.
18. 18. Bring about 5 liters of salted water to a boil in a large pot.
19. 19. Add the tortelloni to the boiling salted water.
20. 20. Cook the tortelloni for about 4 minutes until they float to the surface.
21. 21. Drain the tortelloni in a colander and let them drip dry.
22. 22. Return the chicken strips to the sauce.
23. 23. Add the Parmesan to the sauce and let it melt for about 1 minute.
24. 24. Finally, taste the sauce and adjust the seasoning.
25. 25. Add the tortelloni to the pan with the sauce.
26. 26. Mix everything well together.
27. 27. Serve the dish on plates.
28. 28. Sprinkle the chopped parsley over the food.

Nutrition per serving

• kcal: 726
• Protein: 42 g · Fett/Fat: 33 g · Carbs: 61 g