Poulet aux Tortellini et Petits Pois à la Crème
Indulge in the rich flavors of France with this creamy chicken, tortellini, and green pea dish, expertly balanced with aromatic onions, garlic, and a hint of nutmeg. Each bite transports you to the countryside of France, where the simplicity of ingredients meets the elegance of technique. This recipe is a masterclass in French cuisine, perfect for a special occasion or a cozy night in.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- French
- french
- slot-machine-generated
- chicken
- green peas
- tortellini
Ingredients
- 1.5lbschicken breast, cut into 1-inch pieces
- 12ozstortellini, fresh, cheese-filled
- 1cupgreen peas, fresh or frozen, thawed
- 1mediumonion, diced
- 3clovesgarlic, minced
- 2tbspsbutter, unsalted
- 1tbspall-purpose flour, for roux
- 1.5cupsheavy cream, for sauce
- 1cupchicken broth, low sodium
- 0.5tspdried thyme, freshly ground
- 0.25tspnutmeg, freshly grated
- to tastesalt
- to tasteblack pepper
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
5mmedium heat - 2
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant, stirring constantly to prevent burning.
2mmedium heat - 3
Add the chicken pieces to the saucepan, cooking until browned on all sides and cooked through, about 5-7 minutes, depending on the size of the pieces. Remove the chicken from the saucepan and set aside.
7mmedium-high heat - 4
In the same saucepan, add the remaining 1 tablespoon of butter. Once melted, sprinkle the flour over the butter, whisking continuously to form a smooth roux, cooking for about 1 minute.
1mmedium heat - 5
Gradually pour in the heavy cream and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes, stirring occasionally.
5mmedium heat - 6
Add the cooked chicken back into the saucepan, along with the tortellini, green peas, thyme, and nutmeg. Season with salt and pepper to taste. Simmer the mixture for an additional 2-3 minutes, until the tortellini are cooked through and the peas are tender.
3mlow heat - 7
Taste and adjust the seasoning as necessary. Serve the dish hot, garnished with fresh herbs if desired.
2m - 8
Optional: For an extra creamy sauce, stir in 1-2 tablespoons of unsalted butter into the sauce just before serving.
1m