Tortellini alla Panna

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tbsp olive oil
• 250 g whipped cream
• 400 ml chicken broth
• 2 tbsp curry powder, mild (e.g. Madras)
• 200 g peas, frozen
• 500 g tortellini with meat or cheese filling from the refrigerated section
• some salt
• some black pepper, freshly ground
• some paprika powder, sweet
• 50 g Parmesan, freshly grated
• some fresh basil (about 5 to 6 stems)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

One Pot

Rinse the chicken breast fillet, pat dry, and cut into 1- to 2-cm cubes. Heat 1-2 tablespoons of olive oil in a large pot and briefly sear the meat cubes, turning occasionally. Sprinkle with 1-2 tablespoons of curry powder and sauté briefly. Then add the chicken stock and cream and bring to a boil. Then add the peas and tortellini and simmer over low heat for about 5 minutes until cooked through. Rinse the basil, shake dry, finely chop, reserving a few leaves for garnish, and stir into the tortellini pot. Season to taste with a little salt (use it sparingly, as the chicken stock is already salted), a few grinds of freshly ground black pepper, and a pinch of paprika. Sprinkle with Parmesan cheese and garnish with basil leaves. Serve with fresh ciabatta.