Differences

This shows you the differences between two versions of the page.

--- recipes [2020/05/17 11:57] – add Spinach Pizza and to-try chicken alfredo tortellini soup, chili josh
+++ recipes [2020/05/17 11:58] (current) – josh
@@ Line 562: / Line 562: @@
 From [[https://www.theslowroasteditalian.com/2018/01/chicken-alfredo-tortellini-soup.html?m=1]]
- * 2 tablespoons unsalted butter
+  * 2 tablespoons unsalted butter
- * 1/2 medium yellow onion, diced
+  * 1/2 medium yellow onion, diced
- * 4 ounces baby carrots, halved lengthwise and sliced into half-moons
+  * 4 ounces baby carrots, halved lengthwise and sliced into half-moons
- * 2 cloves garlic, minced
+  * 2 cloves garlic, minced
- * 1 pound boneless skinless chicken breasts, cut into bite-size cubes
+  * 1 pound boneless skinless chicken breasts, cut into bite-size cubes
- * 1 teaspoon kosher salt
+  * 1 teaspoon kosher salt
- * 1/2 teaspoon freshly ground black pepper
+  * 1/2 teaspoon freshly ground black pepper
- * 1/4 cup all-purpose flour
+  * 1/4 cup all-purpose flour
- * 4 cups reduced-sodium chicken stock
+  * 4 cups reduced-sodium chicken stock
- * 1 cup half-and-half
+  * 1 cup half-and-half
- * 1 teaspoon crushed red pepper flakes
+  * 1 teaspoon crushed red pepper flakes
- * 9 ounces cheese tortellini, frozen or fresh
+  * 9 ounces cheese tortellini, frozen or fresh
- * 2 cups freshly shredded Parmesan cheese
+  * 2 cups freshly shredded Parmesan cheese
- * 2 ounces fresh baby spinach
+  * 2 ounces fresh baby spinach
- - Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
+  - Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- - Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
+  - Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
- - Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
+  - Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
- - Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
+  - Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.