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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a really good dish from Ladies Home Journal. I've also made this with prosciutto when I wasn't able to find pancetta. Ingredients:
4 boneless skinless chicken breasts |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons flour |
1 tablespoon butter |
1/2 cup pancetta, diced |
1/2 cup onion, diced |
10 ounces fresh spinach |
1/2 lb mushroom, sliced |
3 tablespoons marsala wine or 3 tablespoons sherry wine |
1 cup whipping cream |
3 tablespoons marinara sauce, prepared |
9 ounces frozen artichoke hearts, thawed |
1/2 lb cheese tortellini, cooked |
Directions:
1. Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
2. Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
3. Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.
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