Beaver Rub Chicken and Tortellini
Servings: 8
Cost: $20
Equipment
- 1 Dutch oven or a heavy bottom pot
Ingredients
- 3 tbsp Avocado Oil
- 1 onion (small dice)
- 2 lbs. chicken tenderloins (cut into 1 inch pieces)
- 2 tbsp Beaver Rub Original or Cajun
- 2 tbsp Beaver Rub Zesty Italian
- 3 cloves garlic (diced)
- 1 8oz cream cheese (room temperature)
- 1 32oz chicken stock
- 1 48oz five cheese tortellini
- 1 5.3oz sun dried tomato (chopped)
- 3 cups spinach (chopped)
- 2 cups parmesan cheese freshly graded
Instructions
- Heat the oil in a large Dutch oven over Medium high heat until hot. Add the onion and cook until translucent. Add the chicken and cook on all sides for about 5 minutes. When the chicken has been browned on all sides add the garlic, Beaver Rub and Zesty Italian. Cook for 3 to minutes.
- Once the garlic is fragrant. Add the chicken stock. Bring to a boil then reduce to a simmer and add the lid. Simmer for 15 minutes. Remove the lid and add the cream cheese and stir in.
- Once the cream cheese is well combined add the sun-dried tomato, half of the cheese and spinach. Stir for 5 minutes then add the tortellini and let it simmer for 10 minutes. Let the stock reduce by half.
- Garnish with cheese and serve.
- Eat like a king.