Cheese Tortellini with Peas and Blackened Chicken

My children have a thing for homemade alfredo sauce especially when its combined with cheese tortellini pasta.  They just go nuts for it.  So when I asked my kiddies what they wanted to eat for dinner the other night they jumped and said Cheese Tortellini with Backened Chicken… of course I had to throw in some peas beacues they always need their veggies. HeHeHe :-D

Homemade Alfredo sauce completely sets this dish from others.  Not only is it quick and easy to make but simple and delicious as well.  A satisfying sauce that can be paired with any pasta… once you make this sauce you won’t buy store bought any more.

Enjoy!


Cheese Tortellini with Peas and Blackened Chicken


First make your blackened seasoning…


Gather paprika, salt, cayenne pepper, ground cumin, dried thyme, ground white pepper, and onion powder.


Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder.


Rinse and pat dry 4 chicken breasts halves.


Coat the chicken breasts evenly with the blackened spice mixture.


Preheat oven to 350° F. Lightly grease a baking sheet. Heat a skillet over high heat for 5 minutes until it is smoking hot.

Place the chicken in the skillet, and cook for 1 minute.


Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.


Boil cheese tortellini pasta and peas according to package instructions.


While the pasta is cooking prepare the alfredo sauce.

Melt the butter in a saucepan over medium heat.  Add heavy cream, stirring constantly. Stir in salt, nutmeg, and grated Parmesan cheese.  Stir constantly until melted, then mix in egg yolk.

Simmer over medium low heat for 3 to 5 minutes.  Garnish with additional grated Parmesan cheese, if desired.


Once the alfredo sauce is ready add boiled pasta and peas to it.


Cheese Tortellini with Peas and Blackened Chicken

Serve sliced blackened chicken alongside cheese tortellini and peas.

Enjoy!


Cheese Tortellini with Peas and Blackened Chicken

Ingredients

Cheese Tortellini Pasta

1 1/2 cups of peas

4 chicken breast halves


Blackened Chicken Ingredients

1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder


Alfredo Sauce Ingredients

3 tablespoons butter

8 fluid ounces heavy whipping cream

salt to taste

1 pinch ground nutmeg

1/4 cup grated Parmesan cheese

1 egg yolk


Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder.

Rinse and pat dry 4 chicken breasts halves.  Coat the chicken breasts evenly with the blackened spice mixture.

Preheat oven to 350° F. Lightly grease a baking sheet. Heat a skillet over high heat for 5 minutes until it is smoking hot.

Place the chicken in the skillet, and cook for 1 minute.  Turn, and cook 1 minute on other side. Place the breasts on the prepared

baking sheet.  Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Boil cheese tortellini pasta and peas according to package instructions.  While the pasta is cooking prepare the alfredo sauce.

Melt the butter in a saucepan over medium heat.  Add heavy cream, stirring constantly. Stir in salt, nutmeg, and grated Parmesan cheese. Stir constantly until melted, then mix in egg yolk.

Simmer over medium low heat for 3 to 5 minutes.  Garnish with additional grated Parmesan cheese, if desired.

Once the alfredo sauce is ready add boiled pasta and peas to it.

Serve sliced blackened chicken alongside cheese tortellini and peas.

Enjoy!

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