Hey Friends Hey!
Well because the cat is out of the bag and it is now known that I am pregnant now! This woman is tried! Along with being tired, I also have many food aversions and nausea all day. So when I have a craving or taste for something, I need to have it soon or I'll go back to hating food again!
This meal is so perfect because honestly, you don't need any meat and could just add veggies. As I sit here an type out the recipe, I remembered that I actually had spinach that was suppose to be added into the dish. Clearly, I forgot and it didn't make it in this dish. Also, what kid doesn't love pasta! Enzo was loved this dish and asked to eat dinner early!
Oh well! Enough of me talking, check out the recipe and let me know what you think.
What you'll need:
1 lb chicken breast cut in strips ( I used the pre-cut tenderloins from the grocer)
2 tbsp olive oil, divided
2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 16-20 oz package tortellini, fresh/refrigerated
8 oz ricotta cheese
4 oz pecorino romano, grated
1 cup pasta water reserved
parsley, chopped (optional)
1. Toss the chicken in a bowl/bag with 1 tbps olive oil and all spices. If you have time, let marinate 30 minutes to overnight before cooking. Heat skillet on medium heat. Once heated, cook chicken 4-5 minutes on each side or until internal temperature reaches 165 degrees fahrenheit. Remove from pan and set aside.
2. While chicken is cooking, heat salted water to boiling in a large pot. ( You can also follow directions on pasta package). Once boiling, add the pasta. Allow to gently boil for 2-3 minutes. Drain pasta, reserving 1 cup of the pasta water.
3. Return pasta back to pot away from the heat. Add ricotta and cheese to the pasta and carefully fold it in. Add salt and pepper to taste. If your pasta is too thick, add in some of your reserved pasta water. Over time, the pasta will become stiff from the ricotta, however it will still taste the same.
4. Serve the pasta with the chicken. Garnish with parsley!