Vanilla Bean Cafe Chicken Cheese Tortellini

  • 1 1/2 Tbsp extra virgin olive oil
  • 3 cups chopped chicken breast
  • 1 Spanish onion, cut into thin wedges
  • 2 Tbsp minced garlic
  • 2 Tbsp white wine
  • 1 1/2 green bell peppers, cut into strips
  • 1 1/2 red bell peppers, cut into strips
  • 2 1/2 ribs celery, chopped
  • 1 gallon chicken stock
  • Dried basil
  • Salt
  • Pepper
  • 5 oz fresh spinach, washed and picked over
  • 1 1/2 lbs precooked, cheese-filled tortellini
  • Freshly grated Parmesan cheese image placeholder

Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.

Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.

Makes 12 to 16