I had a hankerin’ for pasta but had taken a couple of chicken breasts out of the freezer. The only sensible thing to do in a situation like that is to take the chicken and make a nice, creamy sauce to go with the pasta.
And being the ever-sensible person that I am, that’s exactly what I did!
Yes, sensibility abounds in the Dineen/Martorano household. Well… at least it does in my mind – and that’s really the only thing that matters, right?!? Right.
So… donning my sensibility cap, I started out.
Into the pot went the tortellini. They take about 8 minutes to cook.
I cut up the chicken into small cubes – maybe 1/2″ – and quickly sauteed them in a drizzle of olive oil. I minced a garlic clove and added that to the skillet, and then chopped a couple tablespoons of sun-dried tomatoes in oil and added them.
I then added about 3/4 cup of heavy cream and a pinch of salt and pepper. I let it boil and thicken while I drained the pasta.
I added a hefty handful of freshly-grated pecorino romano, stirred it in, and then added the tortellini.
It definitely came out good. The sauce thickened nicely and the tomato and cheese – and garlic – added a nice bite.
And it took less than 15 minutes to get it on the table!