Description
A creamy and delicious dish combining asiago tortelloni and grilled chicken, perfect for impressing family and friends.
Ingredients
Scale
- 250 grams asiago tortelloni
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
- Salt
- Fresh parsley, chopped
- Olive oil
Instructions
- Season the chicken breasts with salt and pepper, drizzle with olive oil, and grill for 6-7 minutes on each side until cooked through.
- Cook the asiago tortelloni in salted boiling water for 3-5 minutes (fresh) or 7-9 minutes (frozen), then drain.
- In a skillet, melt butter, sauté garlic, add heavy cream, and bring to a simmer. Stir in Parmesan cheese until smooth.
- Add the cooked tortelloni to the sauce, toss to coat, and heat through for 1-2 minutes.
- Slice the grilled chicken and serve it on top of the tortelloni, garnished with parsley.
Notes
- Use fresh asiago tortelloni for the best flavor.
- Let the chicken rest after grilling for juicier slices.
- Consider adding vegetables like broccoli or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling and Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: asiago tortelloni, alfredo, grilled chicken, creamy pasta, Italian recipe