John Myers
Filled Pasta with Chicken
The perfect filled pasta with chicken recipe with a picture and simple step-by-step instructions.
Filled pasta with chicken
- 600 g Chicken breast fillet
- 1 Mango
- 5,6 piece Vine tomatoes
- Rapeseed oil to taste for frying
- Salt, gourmet pepper, paprika powder noble sweet to taste
- 500 g Tortellini fresh – frozen
- Juice one from a lemon
- 100 g Baby spinach
- Rinse the chicken breast fillets in cold water and pat dry with paper towels. Then cut into bite-sized pieces and place in a bowl. Peel the mango, cut the pulp from the stone and also dice, place in another bowl.
- Wash the rice tomatoes, cut in half and quarter, and place in a small bowl. Put on a saucepan with water, lightly salt and bring to a boil. Then slide in the tortellini and cook for about 6 to 8 minutes, depending on the instructions on the packet.
- After cooking, pour into a colander, drain and return to the pot. Add the juice of one lemon and mix with rapeseed oil to taste. Put the lid on and set aside for a moment. Next, take a large saucepan or pan.
- Heat the rapeseed oil and first add the bite-sized chicken cubes. Fry all around in the hot oil. Then add the mango cubes and the quartered vine tomatoes. Mix everything together and let fry again.
- Put baby spinach in a colander and rinse with hot / warm water. Drain and then cut into small pieces. Add this to the other ingredients in the pot / pan. Mix again and finally fold in the cooked tortelini’s. Take and add deep plates and serve immediately.
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