Tuesday, December 23, 2008
I had a half of a bag of cheese tortellini in the freezer I needed to use, so when I saw this recipe from For the Love of Cooking blog, I starred it to make for dinner this week. It was very easy, quick and tasted pretty good.
I modified a bit, though. I did not use the marinade listed, nor did I marinate the chicken for an hour. Instead, I used a bottled marinade - Lawry's Garlic & Herb with Lemon - for 30 minutes. Then, I grilled up the chicken, removed from the pan to cook the mushrooms. I added a couple splashes of white cooking wine to the mushrooms so there would be more sauce and not leave the tortellini dry.
This is great for a quick weeknight meal. We both liked it a lot and I was happy to get Aaron to eat pasta! (He thought teriyaki sauce would make it even better, so he dumped some from a bottle onto his plate....ugh...ruined imo, but he had seconds.) I'd like to make this again with fresh herbs and tomatoes from our garden next summer.
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove of garlic, minced
3-4 leaves of basil, chopped
Zest of one lemon, chopped finely
Sea salt and fresh cracked pepper to taste
1 tbsp olive oil (for cooking)
Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Place chicken into a large zip lock bag and add the olive oil, minced garlic, chopped basil, lemon zest, sea salt and pepper. Mix so the chicken is evenly coated with marinade. Let it marinate for at least 1 hour.
Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before slicing into bite size chunks.
8 oz of button mushrooms, sliced
1 cup of frozen artichoke hearts, thawed (I used canned)
1 handful of grape tomatoes
1 clove of garlic, minced
3 tbsp Parmesan cheese
Cheese tortellini, prepared per instructions
Juice of 1-2 lemons (to taste)
1-2 tbsp butter
5-6 basil leaves, chopped (I skipped)
Sea salt and fresh cracked pepper to taste (I didn't think any salt was needed)
Cook the tortellini per instructions. While the pasta is cooking, add mushrooms to the hot skillet you cooked the chicken in. Add more oil if needed (I didn't need to). Sauté for 3-4 minutes or until golden brown. Add the artichoke hearts, tomatoes and minced garlic to the pan then stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil, sea salt and fresh cracked pepper to taste. Enjoy.