There are some recipes that come to you out of necessity – for instance, when you have a quart of cream that needs to be used up like yesterday. I’m not sure how this one came about, I think it started out as a way to make alfredo sauce, and then through the years, tortellini, squash, and chicken got added to the mix. These days? It’s a staple in our household, something I make when I need to use up cream, or cheese, or chicken, or squash, or all of the above. It also travels well to a potluck, just in case you were wondering. I think it’s the perfect thing to submit to the Culinarty: Original Recipe roundup.
The recipe itself is hard to quantify, as much of it is done by feel and taste and instinct – so take what I’ve done below as a general guideline, and put your own spin on it. This is just where you want to start.
Chicken Squash Tortellini Alfredo
1 lb. boneless skinless chicken breast, cut into chunks
2 summer squash, sliced
2 tbsp. olive oil
1 package cheese tortellini (preferrably fresh, if not use frozen)
2 tbsp. butter
1 cup cream, to start (have a pint available)
Shredded Parmesan cheese (either store bought or freshly shredded), 1 pint container
Salt and Pepper, to season
Garlic powder, to season
Season chicken with salt and pepper, and then in a saute pan with 1 tbsp. olive oil brown chicken and saute until done. Remove from pan and set aside. Add a little more olive oil (up to 1 tbsp. and then saute the zucchini until mostly tender, and season with garlic powder, salt and pepper.
Meanwhile, put the water for the tortellini on to boil, and start preparing the alfredo sauce. Melt the butter in separate saucepan, and then add cream and heat until steaming but not quite boiling. Add cheese a little at a time, whisking as you add it, until it is melted and incorporated into the hot cream mixture. You’re looking for it to acheive an almost grainy texture, so keep stirring, tasting, and adding cheese until this texture is acheived. Once the sauce is thickened, season to taste with salt and pepper (if needed). Set aside.
Boil the tortellini according to package instructions, and then drain and return to pot. Add chicken, squash, and alfredo sauce, and stir to combine. Check one last time for seasoning, and serve.