Tortellini with left over roasted chicken and capsicum

We always end up having too many vegetables or meat after a meal. I it is slightly difficult to match the perfect amount to a family of 5. On top of it, I often buy food on sale – 3 packages for the price of 2 etc. but then end up having too much or too little. This is one of those examples. But so much can be done by adding whatever you have in the fridge with whatever you have in excess. This time:

Ingredients

4 pieces of boneless chicken thigh (breast is also good)

2/3 red capsicum finely diced

2/3 yellow capsicum finely diced

2 cloves garlic

1 good handful of fresh basil

approximately 250 ml sour cream

2 tbsp cream to make the sauce more saucy

Salt and pepper

Freshly grated parmesan cheese for topping

2×200 grams tortellini (in this I mixed spinach and ricotta cheese tortellinis together with 4 cheese tortellinis as this was what I had)

Method

If the chicken is not already fried or roasted, cut it into 2 cm x 2 cm chunks, add 1 tbsp oil to a frying pan and fry the chicken until golden. When the chicken is cut into smaller chunks, it will take just around 15 minutes. Remove the chicken from the heat.

Finely chop the garlic (or mince it…this is also fine), dice the capsicum and chop the basil. Add 1 tbsp of oil to a frying pan and add the garlic. Fry for a few minutes and then add the capsicum and fry for an extra 5 minutes or until soft. Add the chicken. Add basil, sour cream and cream, stir until cooking, add salt and pepper – you’re done.

While preparing the sauce, cook up some hot water, add the pasta…in this case tortellini, – and cook according the the instructions on the package.

When done – drain, add the pasta sauce, mix and top it off with a good handful of grated parmesan cheese.