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Tortellini casserole with asparagus

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Ingredients for 3 servings:

  • 450 g tortellini, fresh
  • 500 g asparagus, green
  • 300 g chicken breast fillet(s)
  • 40 g butter or margarine
  • 1 bunch of basil
  • 150 g cheese, grated (Emmental)
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the tortellini in boiling salted water and cook according to the package instructions. Drain and let it drain. Thinly peel the lower ends of the asparagus and cook the asparagus in salted water for 20 minutes. Drain and let it drain. Wash the chicken breast fillet, pat dry, and slice. Heat the fat in a large pan and fry the fillet slices for 2 minutes. Add the tortellini and the finely chopped asparagus and mix. Finely chop the basil and fold it in. Preheat the oven to 200°C. Grease a baking dish, pour in the pasta mixture, and sprinkle with cheese. Bake the casserole in the preheated oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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