SPINACH TORTELLINI WITH CAJUN CHICKEN AND CLAM SAUCE
Spinach Tortellini with Cajun Chicken and Clam Sauce
- Grilled Chicken:
- 1 lb thin sliced boneless chicken cutlets
- 2 tbsp lemon juice
- 1 tsp Cajun seasoning
- Olive oil cooking spray
- 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)
- 1/2 tsp kosher salt
- 1/2 lb spinach tortellini
- 1/2 lb three cheese tortellini
- 1 tbsp butter
- Grated Parmesan Cheese to taste
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
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.