Chicken/Vegetable Medley

By bakers_delight85

Ingredients

• 6 packages (13 ounces each) cheese tortellini
• 4 pounds chicken cutlets, cubed
• 2 Tbsp. adobo seasoning
• 2 cups olive oil
• 2 small onions, diced
• 4 medium garlic cloves, diced fine
• 6 zucchini, chopped
• 2 cans (13 ounces each) chicken broth
• 1 cup cold water
• 3 heaping Tbsp. all-purpose flour
• 2 heads broccoli, cut up and parboiled
• 3 Tbsp. chopped fresh parsley
• 3 Tbsp. chopped fresh basil
• 6 medium plum tomatoes, diced chunky

Details

Servings 8

Preparation

Step 1

Cook the tortellini according to package directions. Marinate the chicken in the adobo seasoning.
In a large wok or skillet, heat the oil to 350 degrees F on a deep-frying thermometer. Add the chicken and blanch, stirring often. When the chicken is ready, remove the excess oil and move the chicken to the sides of the wok and add the onion and garlic. Saute until glazed. Mix in the chicken. Add the chopped zucchini and stir 4 to 5 minutes until the zucchini is glazed. Add the chicken broth. Simmer 5 minutes.
While simmering, mix the water into the flour and let stand. Add the broccoli, parsley, and basil to the work. Add the tomatoes, pour in the flour and water mixture, and mix until the desired thickness is reached.
When the tortellini is ready, drain and put into dishes. Spoon the chicken mixture over the tortellini. Serves 8.