Saturday, January 23, 2010

Smoked Chicken Tortellini

Tonight I used the other half of the chopped shredded chicken I roasted earlier in the week and dug up a recipe a friend from Australia sent me several years ago. I did make some minor changes to her recipe, and I'll list her's first then mine.

Original recipe:
1 Lge Brown Onion
3-4 Tbs Seeded (wholegrain) Mustard
1/2 cup white wine (optional)
600ml Cream
1 whole smoked chicken
500gm Tortellini pasta, Cooked

In a large pan,fry the onion in the oil, when transparent add mustard and wine, simmer for about 3 minutes.
Add cream to this and reduce till slightly thickend.
Tear the chicken into pieces and add to the cream mixture.
Add the cooked pasta and heat through.If the dish needs thickening simmer for a few minutes!

Great served with crusty herb bread

Modified Recipe:
1/2 large sweet onion (softball size) (or 1  yellow onion), chopped
2-3 garlic cloves, chopped

3-4 Tbs Coarse ground mustard
1/2-1 cup white wine
Olive oil
1 1/2 pints cream
1/2 roasted chicken shredded and chopped
2 tsp cornstarch

2  bags frozen tortellini (3 might be a better amount with the amount of sauce)

While water is coming to a boil for tortellini:

Cook chopped onion in large frying pan until translucent and starting to brown, add garlic and saute another minute.  Add mustard and wine, simmer for a few minutes. Add cream and cook over medium heat until just coming to a boil. Add chicken and bring just to a boil again. Begin cooking tortellini according to package directions (a sign that the tortellini is done cooking is when it begins to float). Add cornstarch to cream sauce, mix thoroughly and reduce heat to low and let simmer while tortellini is cooking. Season with salt and pepper to taste.

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