Nutritional Info

Nutrition Facts

Serving Size 1 (249g)

Calories 756
Calories from Fat 304 (40%)
Amount Per Serving %DIV
Total Fat 33.7g 52%
Saturated Fat 12.1g 61%
Monounsaturated Fat 14g
Polyunsaturated Fat 7.7g
Trans Fat 0.0g
Cholesterol 98.1mg 33%
Sodium 8993.9mg 391%
Potassium 969.2mg 21%
Total Carbohydrate 72g 24%
Dietary Fiber 4.1g 16%
Sugars 11g
Protein 35.6g 71%

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Recipe Description
Italian ingredients and Asian cooking techniques come together deliciously in this robust stir fry meal.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  butter
3/4 Cup(c)  walnuts halves
5 Cup(c)  broccoli florets, cut into bite sized pieces
12 Ounce(oz)  frozen tortellini
1/2 Cup(c)  onion, finely chopped
4 Teaspoon(t)  cornstarch
1/2 Cup(c)  gorgonzola, crumbled and firmly packed
1/2 Teaspoon(t)  pepper
1 Tablespoon(T)  white wine vinegar
1 3/4 Cup(c)  chicken broth
1 Pound(lb)  skinless, boneless chicken breasts


Rinse chicken, pat dry, and cut crosswise into 1/2 inch thick slices. Set aside. Melt 1 tablespoon of the butter in a wok or wide frying pan over medium heat. Add walnuts and cook, stirring often, until crisp, about 7 minutes. Do not scorch. Pour nuts onto paper towels and let drain. Wipe pan clean. Melt 1 more tablespoon butter in pan over high heat. Add chicken. Cook, stirring, until no longer pink in center. Cut to test, about 3 minutes. Transfer to a bowl. To pan, add broccoli and 2 tablespoons of the broth. Cover and cook, stirring occasionally, until broccoli stems are tender when pierced, about 8 to 10 minutes. Add more broth as needed. Lift broccoli from pan with a slotted spoon and add to chicken. In a large pan, cook tortellini in about 3 1/2 quarts of boiling salted water until barely tender to bite, about 7 minutes for frozen tortellini, or cook according to package directions. Drain. While pasta is cooking, wipe pan clean again. Add remaining 1 tablespoon butter and onion. Cook over medium high heat, stirring often, until onion is soft, about 4 minutes. Sprinkle cornstarch evenly over onion and stir to mix well. Add 1/4 cups of the broth and bring to a boil, stirring constantly. Reduce heat to low. Crumble in
about 3/4 of the cheese. Stir until smoothly blended. Add pepper, chicken, broccoli and tortellini. Stir gently until heated through. Cut into pasta to test, about 5 minutes. Stir in vinegar and pour into a serving bowl. Sprinkle with walnuts and remaining

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