I found the inspiration for this recipe on aspicyperspective.com and switched up a bit of the ingredients, added my own ingredients and cooked it a bit differently. The great thing about cooking is having the ability to pick and choose which ingredients work best for you and your taste buds. Here are the exact ingredients and process I went with- hope you enjoy it as much as we did! 🙂
Prep Time: 20 min.
Cook Time: 40 min.
•1 T butter
•1.5 lb boneless skinless chicken breasts
•1 chicken granulate bouillon cube
•1 large sweet onion
•1 red pepper chopped
•4 garlic cloves minced
•5 organic carrot sticks chopped
•10 cups organic chicken stock
•1/4 cup heavy whipping cream
•10 oz. cheese tortellini
•1 cup chopped parsley
•1 cup chopped baby spinach
• 1 T red pepper flakes
•2 t dried thyme leaves
•2 bok choy bundles (Trader Joe’s washed & ready to use)
•1 T salt
•1 T black pepper
•Pour water in pot#1 and add chicken bouillon cube. Bring to a boil then put chicken in pot #1 and cook 25 min.
•While chicken is cooking, grab pot #2 and bring to medium/high heat. Put butter and onions in pot#2 and saute for a few minutes. Add garlic, red pepper, carrots and mix for 7 minutes, until ingredients have softened. Pour in chicken stock and seasoning and mix at high temperature and begins to boil. Boil for 2 minutes then bring pot to low heat and let pot #2 sit.
• Take chicken out of pot #1 and place on cutting board (done with pot #1). Let it cool for a few minutes then shred into preferable size.
•Mix chicken and tortellini in pot #2 and bring to high heat. Cook for 15 minutes, stirring occasionally.
•Bring pot #2 heat to low and add bok choy, parsley, spinach and heavy cream. I added another round of thyme, 1/2 t pepper and 1/2 t red pepper flakes- brings out such a great flavor. So delicious!
Ready to serve!
Let me know how you like this remixed version and let me know if you have any questions in the comment section below.