My mom makes a similar recipe that is amazing! I love making her version over the summer; but, when fall and winter hit, I make this version. The two are very similar only this version has a light roux and heavy cream in it. The “summer” version of this does not making it feel “lighter.”
One slight adaptation I’ve made to this over my mom’s is that I grill the chicken(over apple wood). In my opinion that smoky and grilled flavor cannot be replicated in any way. To make this though, you can use rotisserie, boiled or broiled chicken. Ideally you can use any chicken you’d like in this; I just prefer it grilled and then diced. Sometimes, If I know this on my meal plan for the week and I’m using the grill a day or two before I’ll throw the chicken on it. On a side note I do the same for gumbo and jambalaya.
In addition to the grilled chicken we’ll also need:
Butter
Olive oil
Tortellini pasta – I use cheese but use whatever you like
Mirepoix- diced onion, celery and carrot
Diced garlic- 4-6 toes
Fresh baby spinach leaves
Chicken stock
Heavy cream
Flour
Chicken base
Fresh basil
Fresh parsley
Oregano
Rosemary
Italian herb blend
Freshly grated parmigiana
Freshly grated Asiago
Crushed red pepper
Salt Pepper Garlic powder
First thing I do is make sure everything is set up. Especially because of the roux. You don’t want to start a blonde roux and then have to go find the chicken stock.
Heat up the ditch oven or soup pot on medium heat and drop in olive oil and about 3/4 of a stick of butter.
Add in the onion and let it cook down for about 5-6 minutes, or until it just starts turning translucent; and then drop in the celery and carrot; as well as, season well with crushed red pepper and SPG.
Cook the mirepoix down until it’s softened (about 10-14 minutes)
Add in the garlic and cook until fragrant(30 sec- 1 minute)
Add 2 tablespoons of flour and work it in until the flour smell is gone and then add in 2 cups of chicken stock.
Scrape the bottom with your roux spoon to remove any flavor bits and then whisk vigorously until it comes to a boil.
While it’s boiling add in 1 tablespoon of chicken base and whisk to combine.
Once boiling you should have it thick enough to coat the back of a spoon.
Add in the heavy cream and bring back to boil.
Check the seasoning level and add in any crushed red pepper you may need and Drop in the chicken and herbs
Let come to a boil then drop to a simmer for 25-30 minutes, stirring occasionally. Check for flavor every so often and adjust as needed.
About ten minutes before service add the pasta.
About 5 minutes before service add the spinach and cook it down.
When the spinach is cooked down; turn off the heat and add in the cheese blend. Work the blend in well until you have the thickness you want.
I love serving this with additional cheese on top and a few bits of basil.
Try this! You’re going to love it!