Here is my family’s recipe for “curried” chicken because I couldn’t find one that I liked. It reminds me of my happy childhood there, where there weren’t many foods I wouldn’t eat, veggie or not. Although white rice or a roti are the usual accompaniments for this dish, feel free to get inventive!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (9 ounce) packages refrigerated cheese tortellini
- 6 tablespoons unsalted butter
- 1 (8 ounce) package sliced baby bella mushrooms
- 2 cups heavy cream, divided
- 1 ½ cups grated Parmesan cheese (Optional)
- 1 teaspoon grated lemon zest
- 1 pinch freshly grated nutmeg
- sea salt and freshly ground black pepper to taste
- 1 tablespoon grated Parmesan cheese, or to taste (Optional)
- 1 tablespoon chopped fresh parsley (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
- Please don’t omit the lemon zest, as it brings a wonderful flavor to the sauce. Feel free to substitute Pecorino Romano for the Parmesan.
Nutrition Facts
| Calories | 1116 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 293 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 50 g |
| Sodium | 1091 mg |
| Sugars | 5 g |
| Fat | 82 g |
| Unsaturated Fat | 0 g |
Reviews
I added 3 sliced chicken breasts that I cooked separately with Italian seasoning in olive oil. And a small can of tomato sauce to make the sauce pink. It was awesome!