VANILLA BEAN CAFE CHICKEN CHEESE TORTELLINI
1 1/2 T. extra virgin olive oil
3 C. chopped chicken breast
1 Spanish onion, cut into thin wedges
2 T. minced garlic
2 T. white wine
1 1/2 green bell pepper, cut into strips
1 1/2 red bell pepper, cut into strips
2 1/2 ribs celery, chopped
1 gal. chicken stock
5 oz. fresh spinach, washed and picked over
1 1/2 precooked, cheese-filled tortellini
Freshly grated Parmesan cheese
Heat a 3-gallon stockpot. Add olive oil. When oil just begins to
smoke, add chicken and sear on all sides. Add onions and garlic
and sautÃ© 1 minute. Add white wine and reduce by half. Add
peppers, celery and chicken stock. Cook, over medium-high heat,
until vegetables are tender.
Season with basil, salt and pepper.
Just before serving, add spinach and tortellini.
Serve with freshly grated Parmesan.
Serves 12 to 16.