By: Feedemdad
- Preparation
- Recipe Reviews
- Email Recipe
- Video
Ingredients
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 |
Preparation
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
cheese.