herbed chicken tortellini with saffron rice, iris
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.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 packages 8 oz vigo, yellow rice
- 1 package piano herbed chicken tortellini
- 1 medium yellow onion, diced
- 1/2 medium green bell pepper, diced
- 1/4 cup parmesan cheese
- 1/4 cup habanero cheese, crumbled
- 1 tablespoon basil and parsley, fresh or from tube
- 1/2 teaspoon fresh black pepper
How To Make herbed chicken tortellini with saffron rice, iris
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Step 1Gather all the ingredients. I used 2 skillets, one to prepare rice and one to boil tortellini. -
Step 2Prepare each according to the package directions. After boiling tortellini, drain, return to skillet and coat with olive oil.
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Step 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
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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