Creamy Chipotle Chicken Tortellini with White Beans and Cilantro
Ingredients:
1 8-ounce package dry cheese-filled tortellini
4 tablespoons (1⁄2 stick) butter
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups skim milk
2 cups shredded mozzarella cheese
2 cups shredded cooked chicken breast
1 14-ounce can white beans, drained and rinsed
1⁄4 cup chopped fresh cilantro leaves
1 tablespoon adobo sauce, from can of chipotle peppers
Method:
1. Cook the tortellini according to the package directions, drain, and run under cold water to stop the cooking.
2. Melt the butter in a Dutch oven or large pot over medium heat. Add the flour, salt, and pepper and whisk to combine. Increase the heat to medium high and slowly add the milk, whisking until thickened, about 5 minutes.
3. Reduce the heat to low and add the shredded mozzarella cheese, stirring until melted and smooth. Add the chicken, beans, cilantro, adobo sauce, and cooked tortellini, stirring and cooking until heated through, about 5 minutes.
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