Poulet aux Tortellini et Arugula: French Creamy Chicken and Cheese Tortellini Bake
Indulge in the rich flavors of France with this mouth-watering dish featuring tender chicken tenders, crispy arugula, and creamy cheese tortellini, all wrapped in a delicate bechamel sauce. This recipe is a perfect blend of French cuisine and Italian flair, creating a truly unique taste experience. With its easy preparation and short cooking time, it's ideal for a weeknight dinner or a special occasion.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- French
- french
- slot-machine-generated
- chicken tenders
- arugula
- tortellini
Ingredients
- 1.5lbschicken tenders, seasoned with salt, pepper, and paprika
- 12ozstortellini, cheese-filled, fresh
- 4cupsarugula, fresh, chopped
- 2tbspsbutter, unsalted, softened
- 1mediumonion, diced
- 2clovesgarlic, minced
- 1cupall-purpose flour, sifted
- 1.5cupsmilk, whole
- 1cupgruyere cheese, shredded
- 1sprigfresh thyme, chopped
- to tastesalt
- to tasteblack pepper
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 375°F (190°C). Season the chicken tenders with salt, pepper, and paprika. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken tenders and cook until browned on both sides, about 5-6 minutes. Remove from heat and set aside.
6mmedium-high heat - 2
In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
4mmedium heat - 3
Add the sifted flour to the skillet and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually add the whole milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
6mmedium heat - 4
Remove the skillet from the heat and stir in the shredded gruyere cheese until melted and smooth. Add the chopped fresh thyme and season with salt and pepper to taste.
2moff heat - 5
Cook the cheese-filled tortellini according to package instructions. Typically, it's a 3-5 minute boil in salted water until they float to the surface. Drain and set aside.
4mboiling - 6
In a large baking dish, arrange the cooked tortellini in a single layer. Add the browned chicken tenders on top of the tortellini. Pour the bechamel sauce over the chicken and tortellini, making sure everything is well coated.
3moff heat - 7
Bake the dish in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbly. Remove from the oven and top with chopped fresh arugula.
18m375°F (190°C) - 8
Serve hot, garnished with additional thyme if desired. This dish is perfect for a special occasion or a cozy night in with family and friends.
2moff heat