A friend of mine sent me this recipe from Rachael Ray Magazine about a year ago. Since then, it has become one of my family’s favorites. I make it as often as possible.
It takes a while to get the hang of making the tortellini, but I promise, with a little practice, it’s easy! This recipe only uses about half a pack of wonton wrappers, well, at least half the packs they have at my grocery store. So, I usually double this and freeze half. That way I have less work next time I want it!
Just put half the uncooked tortellini on a baking sheet. Put them in the freezer until solid. Then put them in a freezer bag and back in the freezer until needed.
Of course, you could always use the other half to make raviolis, wontons, or a different flavor tortellini.
Lemon Chicken with Sweet Pea Tortellini
2 Lemons, 1 Thinly Sliced, 1 Squeezed Into Juice
1 lb Boneless Chicken Thighs
¼ cup Chicken Broth
Salt and Pepper, To Taste
½ Cup Frozen Sweet Peas, Thawed
½ cup Ricotta Cheese
1 tsp Dried Tarragon
¼ tsp Salt
25 Wonton Wrappers
Preheat oven to 425F. Place lemon slices in single layer in baking dish. Place the chicken on top of the lemons and season with salt and pepper.
Bake for 35-40 minutes, or until chicken is fully cooked. Drizzle chicken with remaining lemon juice.
While the chicken is cooking, mix ricotta, peas, tarragon, and salt in a food processor. You could also just smash them together with a spoon, but the food processor is much faster.
Place a teaspoon of filling onto the center of a wonton wrapper.
Using water to seal the edges, fold the wrapper in half diagonally to form a triangle. Pull the three points together and secure with more water.
Bring a large pot of salted water to a boil, and cook the tortellini for about five minutes or until they float to the top.
Transfer to plate and top with chicken and pan juices. Enjoy.
I used fat free ricotta cheese, and each tortellini only had about 30 calories. You could easily fit as many as you wanted into your day!