Chicken and Tortellini, Bertucci's

By arthurlemay

Ingredients

• 1 1/2 pounds tortellini, cheese filled
• 1/2 cup olive oil
• 4 boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup King Arthur flour, for dredging
• 1 can (28 ounces) plum tomatoes
• 3 tablespoons capers, drained
• 1/4 cup black olives, cured
• 4 lemon slices
• 2 cups heavy cream
• 1 cup chicken broth
• salt and pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Dredge the chicken strips in the flour. Set aside.

In a large pot of boiling water, cook the tortellini according to package instructions. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Place the floured chicken to the skillet and cook until browned on both sides. Add the tomatoes, capers. olives and the lemon slices. Cook for 2-3 minutes.

Add the cream and the broth, cooking until the liquid is reduced by half, about 3-5 minutes. Season to taste with the salt and pepper.

Add the tortellini to the sauce. Stir to mix and serve immediately.