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.

★★★★★ 1 vote
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


1Gather all the ingredients. I used 2 skillets, one to prepare rice and one to boil tortellini.
2Prepare each according to the package directions. After boiling tortellini, drain, return to skillet and coat with olive oil.
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
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