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Tortellini with Basil Sauce

Hisako Ray
Ingredients (2 servings)
  • 1 cup Tortellini with pesto filling (from Trader Joe's)
  • 1 chicken breast
  • 2 cloves garlic, crushed
  • 1 tsp. white wine
  • dash of pepper
  • 1 1/2 tbsp. all purpose flour
  • 1 tbsp. olive oil
  • 1/2 tbsp. margarine or butter
  • 1 1/2 cup milk
  • 4 tbsp. pesto sauce
  • 1/4 tsp. salt
  • 1/2 cup evaporated milk or milk
  1. Slice chicken breast thinly. Mix well with 1 tsp. white wine, dash of black pepper and 1 clove crushed garlic. Set aside.
  2. Pour pasta into boiling water. Boil briskly, stirring occasionally for about 16~18 minutes. When pasta is cooked, add a glass of cold water and drain. Sprinkle olive oil, so pasta will not stick each other.
  3. In a skillet, heat 1 tbsp. olive oil, 1/2 tbsp. margarine and 1 clove of crushed garlic. Add 1 1/2 tbsp. flour and saute at low~medium heat, stirring constantly until flour is cooked.
  4. Pour hot milk (but not boiling) and cook at medium heat stirring constantly until the sauce starts boiling and thickens. If the hard starch forms on the bottom of the skillet rapidly, remove from heat and stir well until the starch dissolves. Put back to heat and cook some more until the sauce becomes smooth.
  5. Add 1/2 cup evaporated milk ( or milk), 4 tbsp. pesto sauce and 1/4 tsp. salt and stir well over medium heat.
  6. Heat another skillet (iron) with 1 tbsp. margarine and cook chicken at high, so it quickly browns before the juice comes out from the meat. Don't over cook the meat.
  7. On a serving plate, put tortellini and chicken.
  8. You can heat the sauce again but do not boil. Pour the basil sauce and serve with parmesan cheese.
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