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.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.