That hankering for pasta has returned in the DCDishes kitchen! When I stumbled upon this Spicy Tomato Basil Tortellini recipe I was immediately intrigued. As you know, I am a fan of heat and spice in my food. I typically use red pepper flakes for a quick and easy kick but this week I had my first experience with habanero peppers. Let me tell you, this meal was packed with explosive flavor which was highlighted with a fantastic hint of heat! This is definitely a recipe I plan to keep in my arsenal for years to come.
My biggest concern was accidentally getting exposed to the heat of the habanero in my eyes or on my skin. This was a perfect opportunity to bust out some food preparation gloves. I typically use these when I’m handling meat or any food item that is particularly messy. I’m pretty sure they were my saving grace when handling peppers. These tiny little things are potent, I even felt some warming sensations on my lips while seeding and dicing them. If you try this recipe, and I hope you do, make sure to wash your hands thoroughly.
This recipe was simple and could be a one pot dish. It took me a little longer but I boiled the pasta, cooked the chicken, made the sauce, and mixed all the ingredients together all in the same large pot. In a perfect world, I would have used a separate pot to make the tortellini but I was limited in my cookware. It’s important to note the pasta needs to be cooked ahead of time. For the cheese tortellini lovers out there this recipe is highly recommended! I’m thinking about making another batch myself after sharing this recipe with you!
What You Need:
- 1 package (19 ounces) refrigerated cheese tortellini
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 4 teaspoons Italian seasoning, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, chopped
- 1 habanero pepper, seeded and finely chopped
- 6 garlic cloves, minced
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
- 2 cups heavy whipping cream
- 1/2 cup shredded Italian cheese blend
- 1/3 cup chopped fresh basil
Instructions:
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- Cook pasta according to package directions; drain.
- Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 2 tsp. Italian seasoning, salt, and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
- In the same pan, add onion, habanero pepper, garlic, and the remaining Italian seasoning and oil; reduce heat to medium.
- Cook and stir until onion is tender about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes.
- Stir in cream; bring to a boil. Add tortellini, chicken, and cheese; heat through. Top with the basil.
- Serve and enjoy!
- Cook pasta according to package directions; drain.
- Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 2 tsp. Italian seasoning, salt, and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
- In the same pan, add onion, habanero pepper, garlic, and the remaining Italian seasoning and oil; reduce heat to medium.
- Cook and stir until onion is tender about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes.
- Stir in cream; bring to a boil. Add tortellini, chicken, and cheese; heat through. Top with the basil.
- Serve and enjoy!
Inspired by this recipe.
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