Chicken Or Mushroom Or Tofu Tortellini Filling Food

CHICKEN AND MUSHROOM TORTELLINI

Steps:

• Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
• Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
• Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
• Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

CHICKEN (OR MUSHROOM OR TOFU) TORTELLINI FILLING

Steps:

• Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
• Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
• Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
• Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).

CHICKEN TORTELLINI WITH MUSHROOM SAUCE

Steps:

• Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
• Whisk 3 eggs, milk and oil together until well blended.
• Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
• Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
• Wrap dough in plastic wrap and allow to sit about 15 minutes.
• Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
• Remove dough from plastic and knead briefly, then cut into 3 pieces.
• Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
• Using a two inch round cutter cut out dough circles.
• (Keep dough you are not working with covered with a damp towel to prevent drying out).
• Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
• Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
• Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
• Let tortellini dry about a half hour before cooking.
• Heat butter in a large saucepan over medium heat until melted.
• Add mushrooms and cook 5 minutes.
• Stir in remaining cream and bring to a boil.
• Immediately reduce heat to low and allow to simmer 5 more minutes.
• Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
• Remove from heat.
• Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
• Drain tortellini well and add to cream sauce.
• Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
• Sprinkle with parsley and enjoy.

CHICKEN HOT POT WITH MUSHROOMS AND TOFU

Steps:

• In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
• Cook over low heat for 30 minutes.
• Strain the stock into a large bowl and return it to the pot.
• Season the broth with salt & crushed red pepper flakes (if using)
• Bring the broth to a boil; add the chicken.
• Cook until the chicken is white throughout, about 4 minutes.
• Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
• Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.

CHICKEN PESTO MUSHROOM TORTELLINI

Steps:

• Boil tortellini according to directions on package.
• Meanwhile, cut your chicken up into cubes.
• While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
• Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
• Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
• Top with more parmesan.
• Enjoy!