Slice chicken breast thinly. Mix well with 1 tsp. white wine, dash
of black pepper and 1 clove crushed garlic. Set aside.
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.
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.
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.
Add 1/2 cup evaporated milk ( or milk), 4 tbsp. pesto sauce and 1/4
tsp. salt and stir well over medium heat.
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.
On a serving plate, put tortellini and chicken.
You can heat the sauce again but do not boil. Pour the basil sauce
and serve with parmesan cheese.
Ingredients (2 servings)
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