04-20-2005, 01:36 PM
1 1/2 tablespoons extra virgin olive oil
3 cups chopped chicken breast
1 Spanish onion, cut into thin wedges
2 tablespoons minced garlic
2 tablespoons white wine
1 1/2 green bell peppers, cut into strips
1 1/2 red bell peppers, cut into strips
2 1/2 ribs celery, chopped
1 gallon chicken stock
Dried basil
Salt
Pepper
5 ounces fresh spinach, washed and picked over
1 1/2 pounds precooked, cheese-filled tortellini
Freshly grated Parmesan cheese
Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.
Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.
Serves 12 to 16
3 cups chopped chicken breast
1 Spanish onion, cut into thin wedges
2 tablespoons minced garlic
2 tablespoons white wine
1 1/2 green bell peppers, cut into strips
1 1/2 red bell peppers, cut into strips
2 1/2 ribs celery, chopped
1 gallon chicken stock
Dried basil
Salt
Pepper
5 ounces fresh spinach, washed and picked over
1 1/2 pounds precooked, cheese-filled tortellini
Freshly grated Parmesan cheese
Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.
Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.
Serves 12 to 16