OLIVE GARDEN CHICKEN TORTELLINI RECIPES

Steps:

• Place the chicken tenderloins between two sheets of parchment paper and pound them thin. This makes them easier to eat and even more tender. Do not over-pound them and make them extra light.
• Make your seasoning mix by combining all the dried herbs and salt. Divide this mixture in half.
• Using half of the spice mixture, season the tenderloins on both sides.
• In a large skillet, heat the olive oil and brown the chicken tenders on both sides until fully cooked. This takes just about 3-4 minutes on each side. Transfer the tenderloins to a plate and reserve for later.
• Using the same skillet, pour the Alfredo sauce, half the Parmesan cheese, and the Balsamic vinegar. Heat the sauce scraping the bottom of the pan to catch any bits and pieces of chicken or spice mix that may have stuck to the bottom.
• Cook the tortelloni according to package directions and add them to the skillet with the sauce. Carefully mix them into the sauce so that they are fully covered with it. Be gentle. You don’t want to break open the tortelloni.
• Spoon the tortelloni onto an oven-safe dish and reserve any sauce left in the pan. Place the chicken tenderloins on the pasta, sprinkle the breadcrumb mixture over the chicken, and broil until brown and bubbly.
• Before serving, drizzle with the leftover sauce in the skillet and sprinkle with chopped Parsley.

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!