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60+ Minutes |
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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: 1. Put on water for tortellini. Cut chicken in to small strips and cook in a small amount of olive oil until done. Remove from pan.
2. Cut up green and red peppers and saute in olive oil until soft.
3. Cook the tortellinis by their instructions.
4. Start the cream of taragon sauce. Melt butter in sauce pan and saute garlic in it. Add the tarragon and cook until wilted. Add wine and chicken broth. Let simmer on low heat for 8-10 minutes or until desired consistency. Add haevy cream when the rest of the sauce is reduced by half.
5. In hot cast iron pan or bbq quickly saute 2 thick slices of tomato per person eating, should be slightly chared.
6. Combine the peppers, chicken and tortellinis with cream of tarragon sauce. Put slices of tomato on top and lightly sprinkle with fresh parsely for presentation. Serve with parmesan cheese.
| Ingredients:
4 Ounce(s) chicken broth
163/2500 Pound(s) parmesan cheese
1/4 Quart(s) cotes du luberon
1 Bunch(s) tarragon
1 mixed color, cheese tortellini
217/10000 Pound(s) minced garlic
1/2 Pound(s) chicken breast
1/2 tomato
1 bell pepper, green
1 bell pepper, red
163/2500 Pound(s) flour, white |
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