Sundried Tomato Chicken Tortellini


  • 3 Chicken breast, cubed
  • 500g Three cheese tortellini
  • 1 tsp Chef François Classic Seasoning
  • 1 Tbsp oil
  • 2 medium size Portabella mushrooms, sliced
  • 2 Garlic cloves, chopped
  • 4 Sundried tomatoes, chopped
  • ¼ tsp Balsamic vinegar
  • 8 oz Heavy cream (35%)
  • 1 Tbsp Chicken stock, powder
  • 5 Basil leaves, chopped
  • 1 dash Cayenne pepper
  • ¼ cup Romano cheese, shredded
  • 20g Pine nuts, roasted
  • Basil leaves for garnish
  • Lime wedge for garnish


  1. In large pot boil tortellini until al dente. Strain, cool and set aside.
  2. Preheat large saucepan on medium heat.
  3. In mixing bowl, toss Chicken with Chef François Classic Seasoning, and oil; add to hot saucepan and sear.
  4. Add mushrooms, garlic and sundried tomatoes.
  5. Deglaze with balsamic vinegar.
  6. Add cream, stir.
  7. Add Chicken stock, stir.
  8. Bring to a boil, simmer for 3-5 minutes, until cream starts to thicken.
  9. Add basil, dash of cayenne, and tortellini. Stir.
  10. Garnish with pine nuts, Romano cheese, basil leaf and lime wedge.
  11. Serve
En Guete!

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