Fonduta Tortellacci with Blackened Chicken and Roasted Red Pepper & Poblano Cream Sauce
This dish was created by Louisa's Regional Sales Manager, Corey Marasso. He says "Tortellacci is the largest of the tortellini family. Legend has it that tortellini was inspired by Venus, the goddess of love, who once stayed at a local tavern in the town of Castelfranco Emilia, halfway between the gastronomic Bologna and Modena. The innkeeper spied on his guest through a keyhole in her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta, and invented a shape inspired by Venus' navel.
Ingredients
- For Roasted Red Pepper Cream Sauce
- 1 c. heavy cream
- 1 8oz jar roasted red peppers, drained
- ½ c. parmesan cheese
- ½ c. chicken stock
- 2 tsp blackening spice
- For Pasta and Chicken
- 1 lb (about 16 pieces) Fonduta Tortellacci
- 2 chicken breasts
- Blackening spice to coat chicken
- 1 poblano pepper, seeded and thinly sliced
- 2 tsp olive oil
- 1 tsp chopped garlic
- pinch of crushed red pepper flakes
- shaved Parmesan, for garnish
- parsley, for garnish
Directions
To prepare cream sauce: Combine cream, roasted peppers, cheese, chicken stock, and blackening spice in blender and process until smooth. Set aside. For pasta and chicken: season chicken heavily with blackening spice. Grill until cooked through. Slice on a bias cut and set aside. In a large skillet, sauté poblano pepper strips in olive oil over high heat for about two minutes, add chopped garlic and red pepper flakes, saute for 30 seconds. Add roasted red pepper cream and cook for about 5 minutes, until sauce is slightly reduced and thickened. While sauce is reducing, cook tortellacci according to directions, drain, and add to cream sauce. Plate with chicken and top with shaved parmesan and parsley.
