Chicken Tortellini in Spicy Blush Puttanesca Sauce. So quick & easy! Use this sauce on practically any pasta for a delicious 30 minute meals any time.
Chicken Tortellini in Spicy Blush Puttanesca Sauce
This chicken tortellini in blush puttanesca sauce is another great work week recipe. It is one to serve on busy days when you can really use a 30 minute meal idea.
For flavour, I’d stack this recipe up against any dish you’d spend hours slaving over. Very satisfying!
Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season.
It’s terrific with the cheese tortellini but really the sauce can go with whatever pasta you have on hand or like the best.
This dish is also one that I absolutely love to serve to guests. It is impressive enough to be dinner party ready.
Can you ever get enough garlic? When not serving it to guests, I may even double the garlic.
So many people have told me that this is one of the recipes they choose when they want to serve a meal that is restaurant worthy.
Truth be told, it is far better than a lot of restaurant pasta dinners I have sampled over the years. Try it and see if you agree.
Chicken Tortellini in Spicy Blush Puttanesca Sauce
If you can’t get enough of great pasta dinner recipes, please check out our collection of 20 Best Pasta Dinners!
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- 1 large package of fresh cheese stuffed tortellini (about 4 cups)
- salt and pepper to season
- 4 boneless skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 6 medium tomatoes diced
- 3 cloves garlic minced
- 1 teaspoon brown sugar
- 1 medium red onion diced
- ½ cup chopped fresh basil
- ⅔ cup pitted kalamata olives
- 1 roasted red pepper diced
- ½ tsp chilli flakes or 2 tbsp hot sauce optional
- 3 tbsp chopped capers optional
- Salt and pepper to season
- 1 teaspoon anchovy paste optional
- ½ cup whipping cream
- Freshly grated Parmesan cheese
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Season the chicken breasts with salt and pepper.
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Grill the chicken breasts until fully cooked and cut in cubes.
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Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
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Add the garlic and onions and sauté for about a minute.
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Add the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down.
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Add the red pepper and basil and cook for an additional minute.
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Season the sauce with salt and pepper to taste.
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If the sauce is too thick you can add a little of the pasta water to thin it down.
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Add the whipping cream and simmer for an additional minute.
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Cook the tortellini as directed on the package.
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Toss the sauce with the pasta and chicken and serve with freshly grated or shaved parmesan cheese.
Season the chicken very lightly in this recipe. The olives, capers and parmesan all have salt, so little extra is needed. To cut the sodium in less than half, you can use half of those ingredients and perhaps forego the parmesan to finish the dish.
Cassie
Monday 16th of January 2012
Sounds and looks delish! Perhaps a meal for Wednesday evening when I don't have a rehearsal after work!!!!