This recipe is a delightful blend of tortellini and chicken, enriched with vegetables and aromatic herbs. It’s an ideal meal for those who love a hearty, flavorsome dish that’s easy to prepare.
- Tortellini, 250 g
- Chicken, 500 g
- Zucchini, 3 cups, sliced
- Mushrooms, 3 cups, sliced
- Butter, 3 tbsp
- Black pepper, to taste
- Chili flakes, ½ tsp
- Smoked paprika, 1 tsp
- Nutmeg, ¼ tsp
- Chicken broth, ½ cup
- Dried rosemary, ½ tsp
- Dried basil, 1 tsp
- Dried oregano, 1 tsp
- Dried parsley, 1 tsp
- Fresh thyme, a few sprigs
- Vegetable oil, 2 tbsp
Watch the video below for better understanding of the preparation instructions.
- Pre-Cook Tortellini: Before starting with the main dish, cook 250 g of tortellini according to the package instructions. Once cooked, drain and set aside.
- Heat Skillet: In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat.
- Cook Zucchini: Add 3 cups of sliced zucchini to the skillet. Season with salt and black pepper. Cook well and set aside.
- Cook Mushrooms: Add 3 cups of sliced mushrooms to the same skillet. Season with salt and black pepper. Cook until they start to soften. Set aside.
- Add Chicken: Add 3 tbsp of butter, melt and add ½ cup of chicken broth. Incorporate 500 g of chicken to the skillet. Season with salt and black pepper. Cook until the chicken is no longer pink inside.
- Add Spices: Add ½ tsp of chili flakes, 1 tsp of smoked paprika, ¼ tsp of nutmeg, ½ tsp of dried rosemary, 1 tsp of dried basil, 1 tsp of dried oregano, and 1 tsp of dried parsley. Stir well and cook for 2 minutes.
- Mix: Mix in 250 g of already cooked tortellini, zucchini and mushrooms. Add a few sprigs of fresh thyme. Stir gently to combine.
- Serve: Garnish with the remaining fresh thyme when serving. Add black pepper to taste.
