Recipe: Tuscan Chicken Stew with Spinach Tortellini

Posted on Wednesday, August 7th, 2013 at 2:54 am

Filed under Food

tuscan chicken stew with spinach tortellini (1)-1

I am good to wipe up something tasty and re shush it to customize it my way. Here I took two dishes that could stand alone on their own as a dish and made them into one fantastic couple!

Here is the menu… try it one night

1/2 tsp fennel seed
1/2 tsp oregano leaves (fresh or dried)
1 tsp basil leaves (fresh or dried)
1 tsp garlic
1 tsp ground pepper
1 tsp dried or 1 large stem fresh rosemary (finely chopped)
1 tsp lawrys (I put it in almost every dish)
2 tsp olive oil
1.5lbs boneless skinless chicken breasts
1 15oz can cannellini beans (or any white bean of preference) drained and
1 14oz can of diced tomatoes
1/2 cup red wine
1 bag of baby spinach (washed)
1/2 bag of collard greens (washed and rough chopped)
1 tsp salt
1 pack fresh spinach tortellini

Wash the chicken cutlets ( you can cut them in to chunks if you like but
works well in whole pieces too) and pat dry
Place in large Ziploc bag and add all seasonings
Let marinate overnight or as long as you can to let the seasonings soak in
well (one or two hour minimum is ok)
Heat skillet on medium heat with olive
Sear the chicken on both sides to get a good brown color
Remove chicken from skillet
Stir in beans, tomatoes, red wine and salt; bring to a boil
Return chicken to the skillet and add spinach and collard greens
Let simmer for 20- 30minutes or until chicken is fully cooked and greens are

In separate pot boil well salted water
Add spinach tortellini (my favorite is fresh tortellini from Trader Joe)
Its ready when it floats to the top

Drain tortellini and add to pot
This dish will taste even better day 2 after all the liquid has marinated
into the pasta
Add parmesan cheese to top the dish

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