Roquefort, tomato and chicken with tortellini
An indulgent lunch using up ingredients in my fridge since I'm going away for the weekend. Turned out much better than expected!
Roquefort, tomato and chicken with tortellini
An indulgent lunch using up ingredients in my fridge since I'm going away for the weekend. Turned out much better than expected!
Cooking Instructions
- 1
Put a pan of salted water on to boil.
- 2
Fry the chicken in the sun-dried tomato oil (or olive oil) for two minutes. Add the garlic and tomato and fry until the chicken is cooked. If your pan gets too dry, add water to deglaze the pan and stop the sauce burning.
- 3
Cook the tortellini according to packet instructions.
- 4
Turn the heat off for the sauce and crumble in the Roquefort to melt. Add more according to taste.
- 5
Once the tortellini is cooked add this and some of the pasta water to the sauce and mix. Add pepper and salt if you wish (I found the Roquefort is salty already so no extra salt was needed for me).
- 6
Serve with some crumbled Roquefort on top.
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