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Chicken (or mushroom or tofu) tortellini filling

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“I love this recipe--have used it several times with great results. I experiment a lot with ingredients---only once made it with chicken because I just don't like dealing with raw chicken. Anyway this is good with zucchini sauce (I'll post that now) and tomato sauces (you can find plenty around here!) This makes a great veggie dish if you make this with the substitutions I mention below.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 34 ounce butter
  • 2 34 ounces chicken breast fillets, cubed (I've used tofu before, and also mushrooms--with a little extra salt for flavor for both)
  • 2 slices pancetta, chopped (never added this, don't eat pork)
  • 12 cup grated parmesan cheese
  • 12 teaspoon nutmeg
  • 1 egg, lightly beaten (I've used 2 egg whites before)
  • salt and pepper (to taste)

Directions

  1. Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
  2. Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
  3. Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
  4. Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).

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