Tortellini with Chicken, Broccoli and Walnuts

Tortellini with Chicken, Broccoli and Walnuts

Asian cooking techniques meet European ingredients.  To avoid cross contamination, cut up all vegetables before dicing raw chicken.

  • 12 oz dried mushroom tortellini
  • ½ tsp salt
  • 1 tsp oil
  • ¾ cup raw walnut pieces
  • 1 tsp oil
  • 4 cups broccoli florettes
  • 1 ½ cup chicken broth
  • 1/2 cup chopped onion
  • 1 Roma tomato, washed, cored and diced
  • 2 tbsp butter
  • 1 pound boneless skinless chicken tenderloins or breast meat, diced
  • 4 tsp cornstarch
  • Freshly ground pepper
  • ½ cup crumbled feta cheese

Heat up a generous quantity of water to boil tortellini, add salt and oil.  When water reaches a rollicking boil, add tortellini and cook, stirring occasionally.  Cook for 10 minutes or until tortellini is al dente.  Drain and return to the pot.

While tortellini is cooking, prepare ingredients, washing and chopping vegetables and dicing chicken. Heat 1 tsp oil in a wok over medium high heat.  Add walnuts and stir them until lightly browned.  Scoop them out and drain them on a paper towel.  Wipe wok surface clean with a clean kitchen towel.

After tortellini has been drained, heat up the  wok over high heat.   Add broccoli and ½ cup broth, cover and steam for 2-3 minutes or until broccoli is tender crisp and broth evaporated.  Scoop out broccoli and add it to the pasta.  Heat 1 tbsp butter in the wok and add diced chicken, stir frying it until the chicken turns color and is firm – about 3 minutes.  Scoop out chicken and add it to the broccoli-pasta.  Add remaining butter and onions to wok.  Stir until onions are translucent.  Blend remaining 1 cup broth with cornstarch and add it to the pan.

When sauce is thick, add tortellini, broccoli, chicken and tomatoes.  Cook until tomatoes have been heated up.  Add freshly ground pepper to taste.  Scoop into shallow bowls and sprinkle cheese and walnuts on top.  Makes 6 servings.

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