Man, oh man, this is one delicious dish.
Creamy Chicken Picatta Tortellini with Braised Leeks and Bacon
1 package (3 medium) boneless, skinless chicken breasts cut into cubes
1 package fresh tortellini, cooked according to package direction and drained
2 leeks, rinsed well, trimmed and cut in half lengthwise
4 ounces cream cheese
1/2 cup chicken broth plus more to cover leeks during braising
3 garlic cloves, skin peeled off
3 slices bacon, cooked and crumbled
2 lemons
1/4 teaspoon Tony Chachere’s Creole Seasoning (use more or less depending on how much you like heat!)
Olive oil
Fresh or dried herbs to taste (I use my favorite Parisien from Penzeys). Fresh basil, thyme or tarragon would also be nice.
Sea salt and pepper to taste
In a large skillet, add olive oil and the four halves of the leeks, cut side down. Cook until browned and then remove from pan. Cut into large chunks and add to an 8×8 pan, this time cut side up. Add in the whole garlic cloves, salt and pepper, and add enough chicken broth to come up half way on the leeks. Braise in a 350 degree oven for about 30-40 minutes, or until tender. Remove from liquid to a plate, discard garlic (save for something else fabulous!), and set aside.
Back into the skillet add more olive oil as needed, and then the chicken chunks. Cooked until almost done, and then add in the cream cheese, chicken broth, juice of two lemons, herbs, creole seasoning, salt and pepper.
Bring to a boil and then reduce heat to simmer and thicken, about 5-6 minutes.
Once thickened, add in the cooked tortellini, the leeks, and the crumbled bacon. Check for seasoning and serve.
Source: balsinfullygooddrizzles.blogspot.com (defunct blog)
