Territory Stories

Sunday Territorian 7 Mar 2021



Sunday Territorian 7 Mar 2021


Sunday Territorian; NewspaperNT






Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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34 TASTE SUNDAY MARCH 7 2021 NTNE01Z01MA - V2 ONE-POT CHICKEN ALFREDO TORTELLINI Ready in just 30 minutes, this quick and easy pasta dinner uses store-bought ricotta and spinach tortellini, chicken breast and a creamy sauce to create a midweek meal youll remember. The creamy dish is so tasty its sure to become a reliable regular on your menu roster. INGREDIENTS 1 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tsp fresh thyme leaves 500g chicken breast fillets, cut into 2cm pieces 300ml thickened cream 2 x 325g packets of ricotta and spinach tortellini 1 green shallot, trimmed, thinly sliced 60g (3/4 cup) finely grated parmesan 1/4 cup small fresh continental parsley leaves 2 tbs finely chopped fresh chives METHOD Step 1: Heat oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic. Cook, stirring often, for 5 minutes or until softened. Add the thyme and chicken. Cook, stirring, for 3 minutes or until the chicken is light golden. Step 2: Add the cream and 180ml (3/4 cup) water to the pan. Bring to the boil. Add the tortellini. Simmer, stirring occasionally, for 6 minutes or until the mixture is thickened and tortellini is tender. Season. Stir in the shallot, 40g (1/2 cup) of the cheese and half of the parsley and chives until combined. Step 3: Divide the pasta among dishes and serve topped with the remaining parmesan cheese, and sprinkled with the remaining parsley and chives. ONE-PAN DREAM WHIP UP THIS TASTY DINNER IN JUST 20 MINUTES ONE-PAN CREAMY LEMON CHICKEN INGREDIENTS 150g green beans 60ml (1/4 cup) olive oil 4 chicken schnitzel fillets, not crumbed 400g baby coliban (chat) potatoes 1 lemon 2 garlic cloves 1 leek 250ml cooking cream 3 sprigs fresh continental parsley 2 tbs baby capers METHOD Step 1: Place a large non-stick frying pan over high heat. While the pan heats up, trim beans and place in a microwave-safe bowl. Add 2 tsp water and cover with plastic wrap. Cook in the microwave on high for 3 minutes. Step 2: Once the pan is hot, add half the oil and chicken. Cook for 1 minute on each side or until golden. Step 3: Meanwhile, thinly slice potato and lemon. Crush garlic and thickly slice leek. Step 4: Transfer chicken to a plate. Add potato, garlic, leek and remaining oil to the pan and cook, tossing occasionally, for 4 minutes or until the potato starts to turn golden. Step 5: Add cream and lemon to pan and stir to combine. Return chicken and any juices from the plate to the pan. Reduce heat to low and cook for 3 minutes or until potato and chicken are cooked through. Step 6: While sauce simmers, coarsely chop the parsley leaves. Step 7: Divide the chicken and sauce among serving plates. Top with beans and sprinkle with capers and chopped parsley to serve. PERFECT PASTA THE CHEATS WAY