OVEN-BRAISED CHICKEN, TORTELLINI, & PEAS IN TOMATO SAUCE

OVEN-BRAISED CHICKEN, TORTELLINI, & PEAS IN TOMATO SAUCE

From: Chef Diana Andrews

Made with Crushed Tomatoes with Basil

Mutti® Crushed Tomatoes (Polpa) with Basil starts with sun-ripened 100% Italian tomatoes from the Emilia Romagna region. Picked when perfectly ripe, cold crushed, and processed with our patented technique to capture the flavor of just-harvested tomatoes. To this we add fragrant Italian basil and a pinch of Mediterranean sea salt. Excellent for a fast tomato sauce, gazpacho, or even a Mutti® Mary.

cooking sketch 50 min (COOK TIME: 40 min / PREP TIME: 10 min)

cooking sketch Medium

4 people

Ingredients

  • 2 x 14oz cans Mutti® Crushed Tomatoes (Polpa) with Basil
  • 4 boneless (skinless chicken thighs, trimmed and cut into bite-size pieces)
  • One-9-oz package fresh tortellini
  • 1/2 cup finely chopped onion
  • 3 large garlic cloves (thinly sliced)
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. kosher salt (more to taste)
  • ¼ tsp crushed red pepper flakes (more to taste)
  • 2 cups frozen peas (thawed)
  • finely grated Parmigiano Reggiano cheese (for serving)
  • fresh basil leaves (for garnish, optional)
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Method

  1. Position a rack in the center of the oven and heat to 400°F.
  2. In a 2-3/4-quart baking dish (or similar), stir together the Mutti® Crushed Tomatoes (Polpa) with Basil , chicken, tortellini, onion, garlic, oil, salt, crushed red pepper flakes, and ½ cup water.
  3. Cover, and transfer to the oven. Roast until the chicken and tortellini are cooked, about 35 minutes. Stir in the peas, cover, and return to the oven until the peas are warmed through, about 5 minutes more.
  4. Serve with Parmigiano Reggiano cheese and fresh basil leaves, if desired.

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