Tortellini with Chicken & Gorgonzola Cream Sauce
Prep: 15 minutes
Cook: 15 minutes • Serves: 6
1 tablespoon PICS unsalted butter
1-1/2 pounds Market 32 boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 garlic clove, chopped
1 medium onion, halved and chopped
1 teaspoon finely chopped fresh sage leaves
2 cups Market 32 sliced fresh white mushrooms (6 ounces)
1/4 cup dry white wine such as Sauvignon Blanc or Fumé Blanc
1-1/2 cups PICS heavy cream
1/4 teaspoon PICS salt
1 pinch ground white pepper
1 cup PICS frozen peas, thawed
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
Chopped fresh Italian parsley for garnish (optional)
1.Heat large covered saucepot of salted water to a boil over high heat. Add tortellini and cook as label directs; drain.
2.In large skillet, melt butter over medium heat. Add chicken, garlic, onion and sage; cook 3 minutes, stirring occasionally. Stir in mushrooms; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute. Stir in cream, salt and pepper; cook 5 minutes. Fold in peas and tortellini; cook 2 minutes or until heated through. Remove skillet from heat; stir in cheese. Makes about 10 cups.
3.Serve tortellini mixture garnished with parsley, if desired.
Approximate nutritional values per serving (1-2⁄3 cups):
694 Calories, 39g Fat (22g Saturated), 170mg Cholesterol, 838mg Sodium,
45g Carbohydrates, 6g Fiber, 6g Sugars, 0g Added Sugars, 39g Protein
Chef Tips:
To use rotisserie chicken, omit addition of chicken in step 2. Add 1 fully cooked rotisserie chicken (skin removed), cut into 1-inch pieces, along with the wine in step 3.
Chicken broth can be substituted for the wine.