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Tortellini with Sundried-Tomato Chicken and Soybean Brandy Cream Sauce

Tortellini with Sundried-Tomato Chicken and Soybean Brandy Cream Sauce

We are renovating our kitchen and are trying to eat out of the freezer. It’s been a long six weeks and my creativity was sinking. There’s only so much you can do with an induction hot plate, toaster oven and microwave. And then again, there’s a LOT you can do with a hot plate, toaster oven and microwave.

Foraging through the freezer, I came up with a half bag of cheese tortellini, one of those ginormous chicken breasts they sell now that topped 10 ounces, and a 1/4 bag of soybeans. What’s a cook to do?  Pasta with a sauce. The refrigerator coughed up an opened jar of sun-dried tomatoes, some heavy cream, and a tube of tomato paste for flavoring. It came out quite good if I say so myself. There is something unctuous about olive oil and brandy – it makes a really glossy finish. Enjoy this pasta dish with a delightful, quick brandy cream sauce!

Cheese Tortellini with Sun-dried Tomato Chicken and Soybean Brandy Cream Sauce


About 2 cups of cheese tortellini, boiled to al dente, and drained. Save a cup of the pasta water.

1 chicken breast, patted dry and cut into 1-inch pieces

4 – 5 sun-dried tomatoes, packed in oil, slice into thin slices

2 tsp tomato paste

2 garlic cloves, peeled and chopped

1/4 cup brandy

1/4 cup heavy cream

1 tsp red chili flakes

1 cup frozen soybeans, cooked for three minutes in microwave

1 tbl olive oil


Add olive oil to large skillet and heat on the stove top over medium-high heat to the sparkling stage (about 220). Add chicken breast pieces. Brown pieces on all sides. If your skillet is smallish, cook chicken in batches so you won’t steam the chicken. You want a nice crust. Push the chicken to the side. Add the garlic. Saute for 30 seconds.

Add the garlic. Saute for 30 seconds.

Add the sun-dried tomatoes and tomato paste. Saute for two minutes.

Add the brandy. Allow sauce to cook down to a glossy stage.

Add the chili flakes and soybeans. Stir for one minute. Add 1/4 cup of the pasta water and allow to reduce to 1/2.

Turn the heat down to medium-low and slowly add the cream. Allow sauce to thicken. If you want more sauce, either add more cream or pasta water, or both to the stage and amount you want.

Add the tortellini and stir to coat and reheat the pasta.

Divide into two bowls.

Serves 2.


Want recipes using the cruciferous and sweet kale salad mixes on the market?

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One Comment

  1. Oh, Yay! Thanks for sharing this, Lisa! My kind of recipe for sure. I’ll give this a try soon.

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