My cookbook

Мне очень понравилось это блюдо! Тортилини теперь буду готовить только так.

4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
kosher salt and black pepper
1/4 cup all-purpose flour
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
2 shallots, finely chopped
3 cloves garlic, finely chopped or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
red pepper flakes
3 cups fresh baby spinach
3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup low sodium chicken broth
1 pound fresh or frozen cheese tortellini
3/4 cup heavy cream or canned coconut milk
1/2 cup grated parmesan cheese
juice from 1 lemon

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
3. To the skillet, add 1 tablespoon olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted.
4. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly.
5. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.

Источник: https://www.halfbakedharvest.com/creamy-parmesan-chicken-and-spinach-tortellini/#wprm-recipe-container-103004

На удивление очень вкусный суп, не смотря на диетичность, пожалуй, лучший из консервированных помидор, что я делала.



1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic minced
2 bay leaves
Dash of crushed red pepper flakes
2 28 oz cans diced tomatoes
1 32 oz container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
1/2 cup plain Greek yogurt at room temperature
2 9 oz packages fresh or frozen cheese tortellini
Grated Parmesan cheese and fresh basil for garnish, optional

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Источник: https://www.twopeasandtheirpod.com/creamy-tomato-tortellini-soup/