This week for Italian night Tuesday I paired baked chicken with tortellini and finished it off with a Sun-Dried Tomato Cream Sauce. The family gave it a 7 out of 10 star rating, not bad for a quick last minute Italian night dinner that needed to feed a crowd. One criticism is that there was a bit too much going, the flavor was great, but there wasn’t a stand out player in the dish. I disagreed and thought it was well balanced with each bite bursting with flavor. Let me know what you think in comments below.

Recipe:

In a baking dish place

• 2 Chicken Breasts halved. So 4 thinner breasts

• Salt & Pepper

• 2 - 4 cloves of chopped garlic based on your preference

• 1 tablespoon of dried basil

• 4 - 6 marinaded sun-dried with their juices cut up and spread over the chicken. Use a few more if you really want the sun-dried tomatoes to stand out,

• Add a little extra olive oil to make sure the chicken is covered on both sides lightly with oil

• Add frozen artichokes and mushrooms

Bake until done, about 30 minutes at 375 and when done cut the chicken into thin strips and chopped up the artichokes and mushrooms a bit

While the chicken is cooking make the Tortellini per package instructions. We used cheese tortellini which took about 5 minutes to boil. Drain and set aside

In a saute pan on med hi heat

• Add 2 Tablespoons butter

• Add all the chicken and veggies and stir fry for 4 minutes

• Add 1/2 cup white wine

• 1/3 cup Parmesan cheese

• 1/3 cup Pecorino cheese

Turn heat down to low

• Add 1/2 cup half and half

• 1/4 cup jarred pasta sauce or tomato sauce

• a bit of fresh parslet

Stir for a bit and add more cream or cheese to get the right consistency you like.

Sprinkle with shredded Pecorino

We like Barilla’s Version of Tortellini

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