Crispy Tortellini, Chicken and Lemon Pasta Bake..with a Vegetarian alternative..

I have a weird relationship with Tortellini (and filled pasta in general)  – I know I should like them, because I love all things pasta-related,  but I often find them a bit .. slimy, and so easily over-cooked.

Is it just me? Yes? Oh, ok then…

Slimy and often over-cooked (my fault, I understand that now..) Anyway, I decided to see how I could fix it. I wanted a pasta bake that was unusual, easy and above all tasty, and after a few trials I’m proud to offer up my latest creation. I think this will double up really well for feeding a crowd, either for the family or as part of a party buffet. The recipe below feeds 4-6 generously.

There are a few ‘bits’ to this recipe, but the more often you make it, the easier it becomes, as you can do a couple of things at once. Also, nothing needs to be kept warm, as it gets a good roasting before serving.

** For a Vegetarian option, see the NOTES at the bottom** I made this for our favourite Vegetarian friend last week, and we ALL had two helpings!!

Andiamo.. although it’s only very loosely Italian – right?

For 4-6 people, as a main course:

EQUIPMENT:

• A small saucepan
• A medium saucepan
• Medium sized bowl
• a frying pan
• whisk, wooden spoon
• lasagne dish, or similar.

INGREDIENTS: This will feed 4-6 people.

• 1-2 packets of good quality ready-made tortellini, or other filled pasta. About 500g.
• 500g of skinless, boneless chicken thighs.
• Zest and juice of 1 large lemon.
• 2 cloves of garlic, crushed
• handful of parsley, finely chopped
• 1-2 medium red onions, cut into slivers
• sprinkle of red chilli flakes (not too much)
• Vegetable oil (I used local rapeseed oil)
• 75g butter
• 75g plain flour
• 250mls  milk
• 250-350mls hot chicken (or vegetable) stock
• small glass of white wine (optional)
• frozen peas – about 50g – see NOTES
• breadcrumbs, about 3-4 tablespoonfuls
• 50g grated cheese (cheddar or Parmesan, or whatever you like)

 

METHOD:

Start by marinating the chicken:

• Cut off any sinew and fat from the chicken thighs, and cut each one into 3-4 strips.
• Marinate the Chicken, some chopped parsley, the chilli flakes, a dessertspoon of oil, half the lemon juice and the crushed garlic while you prep the red onions.
• Heat the medium saucepan, add the chicken mixture, and stir to get it coloured.
• Add the wine and let it reduce a little.
• Add the red onion and mix in well.
• Cover, reduce the heat, and simmer gently while you get on with the rest.

Deal with the filled Pasta:

• Gently separate the pasta shapes (I find they tend to stick together)
• Put them into the bowl, then add enough boiling water to cover them.
• Time them for exactly 4 minutes, then drain them well.
• Heat the frying pan to a med-hot heat, and spray with cooking oil.
• When it’s hot, add the pasta in a single layer. If you’re feeding a crowd, you may need to do this in two batches.

• Give them 5-8 minutes, then turn them over to crisp up the other side – Weird eh? Crispy pasta, who ever heard of that?  

• Drain the crisped up pasta on some kitchen paper. They don’t need to be kept warm.

Making the sauce:

• melt the butter in the smallest saucepan .
• Add the flour and cook for only about 30 seconds.
• Remove from the heat and gradually mix in the milk until blended, then add 250mls of the stock and return it to the hob.
• Cook gently over a medium heat, stirring continuously, until it starts to thicken.
• See if you need to add the rest of the stock – the sauce should be the thickness of double cream.
• Add half the lemon zest and the rest of the lemon juice and mix in.
• Taste for seasoning and adjust as required.

 

Putting it all together: I think it’s best not to put it together until you’re ready to cook it, but you can certainly have all the bits ready to go.

• Heat the oven to 170 fan, or equivalent.
• Put the pasta into a lightly oiled lasagne dish in a single layer.
• Add the chicken mixture to the sauce and mix through.
• Pour the sauce over the crispy pasta.
• Pour over the frozen petit-pois.
• Mix the bread crumbs with the cheese and the last of the lemon zest, and sprinkle over generously.
• Give it 30 minutes or so in the oven until the breadcrumbs are crispy and the sauce is bubbling at the sides of the dish.
• Serve, sprinkled with chopped parsley or fresh basil, with a big green salad, and some garlicky bread,

NOTES:

• I’ve used Sainsbury’s Taste the Difference Spinach and Lemon Ricotta Tortellini, and on another occasion Dunnes Stores ‘Simply Better’ Buffalo Mozzarella and Spinach Ravioli. Both are good.
• We decided that garlic bread was a bit excessive, but it’s good for mopping up the sauce. However,  we opted for a Green salad the last time we had it, and it worked really well.
• I really like the crispy pasta, it gives a bit of contrast to the creamy sauce and the tender chicken.
• For the Veggie option, I simply replaced the chicken with Oven-roasted Butternut Squash. Just peel the squash, and cut it into chunks, toss in a bowl with some Rapeseed oil, salt and pepper. Roast in a hot oven on a shallow baking tray for 15-20 minutes until the edges start to singe, and the squash is fairly tender. I also added the frozen petit-pois just before the final cooking.

 

 

 

 

 

 

 

 

 

• Cauliflower florets, roasted for about 10 minutes in a med-hot oven are also a good vegetarian option. The tortellini are a veggie option anyway. Don’t forget to replace the Chicken stock with vegetable stock.
• Of course you can add extra vegetables if you have them, even to the Chicken version of this dish  – roasted, sliced red peppers; softened Leeks; sweetcorn kernels..