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Ingredients

  1. 2boneless skinless chicken breasts
  2. 3 clovegarlic, crushed
  3. 3 tbspall-purpose flour
  4. 4 cupmilk
  5. 14 ozchicken broth
  6. 1 1/2 cupmushrooms, sliced
  7. 1onion, chopped
  8. 1/2 tspdried basil, crushed
  9. 1/4 tspsalt
  10. 1/4 tsporegano, crushed
  11. 1/8 tspcayenne pepper
  12. 9 oztortellini
  13. 12 ozevaporated milk
  14. 6 cupbaby spiniach
  15. 1ground black pepper
  16. 1grated parmesan cheese

Cooking Instructions

  1. 1

    Cut up and gently brown chicken.

  2. 2

    Melt butter in a large stock pot. Saute garlic and onions.

  3. 3

    Add flour to sauteed onion and garlic to make a paste. Cook for about five minutes. Cooking the flour for at least five minutes lessens the starchy flour taste.

  4. 4

    Gradually whisk the milk in to the paste. Heat to a creamy sauce.

  5. 5

    Stir in broth and whisk until smooth.

  6. 6

    Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper. Crushing the herbs together opens the flavor.

  7. 7

    Cover and allow to slow cook for about an hour.

  8. 8

    Stir in tortellini, ripped spiniach, and evaporated milk. Cover and slowly simmer for another 45 minutes.

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Misty Bass
Misty Bass @AngelsKisses75
on
Fort Dodge, Iowa

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