Herbed chicken Tortellini with Saffron Rice, Iris

iris mccall


Made this semi -homemade meal on the fly, getting ready for work. It was done in 50 minutes. While tortellini and rice cooked, I prepped the shredded cheeses and onion/pepper mixture. You can omit the Haberno cheese and add a full half cup of paremesan, but the amount is so small it's not really hot, just an under current of heat. I hope you like it if you decide to try it.

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20 Min
30 Min
Stove Top


2 pkg
8 oz vigo, yellow rice
1 pkg
piano herbed chicken tortellini
1 medium
yellow onion, diced
1/2 medium
green bell pepper, diced
1/4 c
parmesan cheese
1/4 c
habanero cheese, crumbled
1 Tbsp
basil and parsley, fresh or from tube
1/2 tsp
fresh black pepper


Step 1 Direction Photo

1Gather all the ingredients. I used 2 skillets, one to prepare rice and one to boil tortellini.

Step 2 Direction Photo

2Prepare each according to the package directions. After boiling tortellini, drain, return to skillet and coat with olive oil.

Step 3 Direction Photo

3After rice is done, add diced onion and bell pepper to the rice with 1 stick of butter. Then add the basil and parsley, again mixing well

Step 4 Direction Photo

4Gently mix in the chicken tortellini, being careful not to break them up. If mixture is too tight, add some chicken stock to loosen it up . Serve with a garden salad or green veggie of your choice.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Low Fat, Low Sodium
Other Tag: Quick & Easy