John Myers
Ingredients for 4 servings:
- 2 large bell peppers
- 400 g chicken breast
- 500g tortellini
- 600 ml water
- 1 cup of cream, approx. 200 g
- 1 pack of fresh mushrooms (approx. 250 – 400 g)
- 1 tbsp, heaped chicken stock powder
- e.g. salt and pepper
- 200 g cheese, grated
- 1 dash of oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Bring a pot of water to a boil for the tortellini. Prepare a pan with oil. Wash, deseed, and slice the bell peppers. Clean and slice the mushrooms. Rinse the chicken breast and cut into thin strips. Mix the chicken stock powder with the water and cream. Cook the tortellini according to the package instructions, then drain the water. Heat the pan with the oil and add the meat. Season with salt and pepper and fry until lightly browned. Arrange the sliced bell peppers in a baking dish. Then add the cooked tortellini and the seared chicken and mix everything well. Sauté the mushrooms in the remaining cooking fat in the pan and deglaze with the cream. Allow to thicken slightly and season to taste. Pour the sauce over the casserole and sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes on the middle rack.
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