Balsamic Chicken and Tortellini and a Rachael Ray Menu Plan

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We didn’t make it to the store until yesterday because of being away and my rampant sickness (and when I say we, I mean I made Mr. V go for me while I watched The Food Network on the couch). I was feeling very Rachael Ray-ey this week so all my recipes are out of her 365 cookbook, which I love, even when I don’t love her obnoxious TV show anymore. (Side note: I really feel like Rachael Ray taught me to cook on 30-minute meals so I hate to abandon her, but she really is more annoying as the years pass. I’ve moved onto other things but her recipes are usually a hit.)

Here’s what we’re having this week:
Italian Sub Stoup with Garlic Toast Floaters
Barbecue Chicken Pizza with Cornbread Crust
Southwestern Pasta Bake

I also have to make broccoli salad for a work party tomorrow and my very favorite Rosemary Balsamic Chicken and Balsamic Tortellini to take to a couple who just had a baby. It’s also an old 30-Minute Meal recipe, but here is my adapted version.

Balsamic Chicken and Tortellini

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Balsamic Chicken and Tortellini

Ingredients

  • 4 thin-cut (cutlet) chicken breasts
  • balsamic vinegar
  • olive oil
  • salt and pepper
  • 1 tsp. dried rosemary
  • 3 cloves garlic, minced
  • 1 pkg. cheese tortellini—refrigerated or dry (ravioli also works)
  • 1 T dried parsley
  • 3 T butter
  • 2 T grated Parmesan cheese

Instructions

Marinate the chicken breasts in enough olive oil and vinegar to coat them—aim for equal amounts of oil and vinegar. Sprinkle with salt, pepper, and a teaspoon of dried rosemary (or fresh, if you have it). Let sit 10-15 minutes.

Meanwhile, bring water to a boil and cook tortellini according to the package directions. Once it is cooked, drain and set it aside.

In a nonstick skillet, heat 1 T olive oil over medium-high heat. Add garlic. Plop the chicken breasts in there and cook them until they’re done. The vinegar makes a pretty glaze on them.

In the same hot saucepan you cooked the tortellini in, melt butter over medium-high heat and let it cook until it is a nice brown color. Add back the tortellini and toss to coat. Add a good splash of balsamic vinegar—maybe 2 T—toss again and let cook on medium for 1 minute to coat it well. Add parsley, Parmesan, salt, and pepper, and toss to coat. Serve.

Notes

This simple dish shares ingredients, which makes it very frugal. Serve with a salad for company or an easy weeknight dinner.

http://www.jessieweaver.net/2008/07/balsamic-chicken-and-tortellini/

Et voila! Add something green and you have a complete meal. Rachael suggests a spinach salad with vinaigrette made of balsamic vinegar, olive oil, shallots, and seasoning, and some bacon on top of the salad.

This meal is super easy and looks fancy. I have served it to guests, but Mr. V doesn’t like to share the tortellini.

4 thoughts on “Balsamic Chicken and Tortellini and a Rachael Ray Menu Plan

  1. I am TOTALLY making that tortellini for dinner tonight. That is my favorite combo anyway–tortellini and balsamic vinegar. YUMMO. (I had to.)

  2. OK, so it took me a few days but I made it tonight and LOVED it! I actually added some frozen peas to it so we’d have some veggies in it. Delish (if you love peas)!

    Oh, and I know I didn’t even tell you I made that yummy corn/cream cheese dip you posted the other day. My dh, his bff and I ate it all in one night. YIKES.

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