Tortellini pasta with creamy mushrooms and chicken

Pasta is something my husband cannot live without, there is a must in the house here, and it something we probably make at least once a week. I always try to vary the ingredients I use, whether it’s the type of meat I use or all of the vegetables I use.

I spend about 25 minutes on this dish.

You need:

  • 400 grams/ 14.1 oz of tortellini, fresh with fetsost
  • 150 grams/ 5.2 oz of mushroom yeast different types, ready cleaned
  • 150 gram/ 5.2 oz chicken slices
  • 1.5 cloves of garlic finely chopped
  • 2 spring onion cut into thin slices
  • 0.75 deciliter/ 0.3 cup of chicken power
  • 1.5 deciliter/ 0.6 cup whipped cream
  • 3 tablespoons sour cream
  • salt
  • ground pepper
  • oil and butter for roasting

How you do it:

Fry the mushrooms and chicken slices in a little oil over high heat. Add a spoon of butter, garlic and spring onion when the liquid from the mushrooms and chicken slices has boiled. Allow to stir for a minute while stirring.

Add the broth, whipped cream and sour cream and simmer for approx. 5 minutes. Season with salt and pepper.

Cook the pasta for 8min. Mix the pasta and mushrooms and the chicken mix in the pan. Sprinkle with finely chopped garlic on top.


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