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.
50 min (COOK TIME: 40 min / PREP TIME: 10 min)
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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OVEN-BRAISED CHICKEN, TORTELLINI, & PEAS IN TOMATO SAUCE: Method
- Position a rack in the center of the oven and heat to 400°F.
- 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.
- 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.
- Serve with Parmigiano Reggiano cheese and fresh basil leaves, if desired.
