SPINACH TORTELLINI WITH CAJUN CHICKEN AND CLAM SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Grilled Chicken:
  • 1 lb thin sliced boneless chicken cutlets
  • 2 tbsp lemon juice
  • 1 tsp Cajun seasoning
  • Olive oil cooking spray
  • Sauce:
  • 1 tbsp olive oil
  • 10 oz white button mushrooms (sliced)
  • pinch of black pepper
  • pinch of white pepper
  • 1 clove garlic, minced
  • 15 oz can white clam sauce
  • 9oz bag fresh spinach (washed and large stems removed)
  • Tortellini:
  • 1/2 tsp kosher salt
  • 1/2 lb spinach tortellini
  • 1/2 lb three cheese tortellini
  • 1 tbsp butter
  • Grated Parmesan Cheese to taste

Directions

  • Trim & clean chicken well. Drizzle with 1 tbsp lemon juice & sprinkle with cajun seasoning. Heat a stovetop grill pan and spray with olive oil cooking spray. Grill chicken so that it is fully
  • cooked, but still juicy. Cut into strips & set aside.
  • Saute mushrooms in olive oil until tender and slightly browned. Sprinkle with black pepper & white pepper. Add garlic and saute for about a minute. Add clam sauce and bring to a boil. Add spinach leaves to sauce & drizzle with 1 tbsp lemon juice. Cook until spinach wilts and is tender.
  • Bring water and salt to a boil & add tortellini. Cook until al dente. Strain tortellini and put in
  • a large bowl. Add butter and mix to coat tortellini.
  • Add chicken to tortellini and pour sauce over all. Mix together and serve sprinkled with grated parmesan cheese.
  • This recipe just sort of came together one night when I was feeling creative. My cousin came over
  • for dinner and he loved it so much that I had to write down the recipe so that I could make it for
  • him again.

Notes

This recipe just sort of came together one night when I was feeling creative. My cousin came over

for dinner and he loved it so much that I had to write down the recipe so that I could make it for him again.

Categories: Dinner  Main Dish  Poultry  Stove 
© 2006-2014 BakeSpace, Inc. All Rights Reserved