Jerk Chicken Tortellini with Mushrooms & Asparagus (VIDEO)

This Dish is Sure to Please!! Dynamic Flavor with a Jamaican Kick! Bonus! You’ll only need to Dirty Two Pots to Make It! Thank you for Watching!! Don’t Miss Our Behind the Scenes Fun at the End of the Video. Full Recipe Below:

Jerk Chicken Tortellini with Mushrooms & Asparagus
Yields 6 Servings

2 pounds Fresh Chicken Tenders, Cubed into Bite Size Pieces
1/4 – 1/2 cup Jerk Seasoning (store bought or see my recipe)
Vegetable Oil
One Bunch Asparagus, Cut into Bite Size Pieces
4 Tablespoons Butter, Divided into 4 Pieces
8 oz. White Mushrooms, Sliced
2 Tablespoons Salt
2 Tablespoons Garlic, Minced (Fresh or Jarred)
1 Cup Heavy Whipping Cream
1/4 Cup White Wine
1/2 Cup Chicken Broth
1/2 Bunch Italian Parsley, Minced
One Large Package Cheese Tortellini

Earlier in the day, place your cubed Chicken chunks into a container and add the Jerk Seasoning. Stir to coat all of the pieces well. Cover and refrigerate for at least an hour.

When you’re ready to cook, start by boiling water in large pot filled 3/4 of the way up. Add the Salt. Set your oven to warm (or the lowest setting). In a separate large pot, add a couple of tablespoons of Vegetable Oil over medium-high heat. Once hot, add your Chicken, stirring frequently and cook through (3 minutes or so). Don’t crowd your pot, you may need to work in batches. Your Chicken chunks should be firm and the meat should be white throughout. Transfer the chicken to an oven safe bowl and keep warm in your oven. Don’t wash all that spicy goodness out of the pot!!

If your water is boiling in the other pot, add your Asparagus. Boil for approximately 3 minutes. If you’ve got hefty stalks, add a minute or two. Your Asparagus should be vibrant green and firm…not sad and mushy. Reduce the heat to low and using a slotted spoon, remove the Asparagus and put into a bowl. Don’t dump that water! You’ll be using it to boil your Tortellini. Don’t worry about the fact that the water is green. Green = Flavor (in this case).

In the same pot used to cook your Chicken, melt the Butter. Add the Mushrooms and cook until soft, five minutes or so. Add the Garlic and cook, stirring around, for about a minute. Add the White Wine and cook down…a few minutes should do the trick. Add the Cream and the Chicken Broth, reduce to medium-low and allow to simmer. Stir occasionally.

Return your pot of green water back to boiling. Cook your Tortellini according to the package instructions. While your Torts are cooking, add the Parsley, Cooked Chicken and Asparagus to the saucy pot. If you’re feeling extra fancy, put a stack of bowls in your oven once you’ve turned it off. Stir well to combine flavors. Once your cute little Tortellini’s are done, drain them and add them to the saucy Chicken pot. Off the heat and stir to combine. If you’re wanting something extra creamy, feel free to stir in some Grated Parmesan Cheese. Serve in bowls topped with a little freshly grated Parmesan Cheese. Wowzers!!

Delish Jerk Seasoning
1 Tablespoon = Garlic Powder
2 Teaspoons = Cayenne Pepper + Dried Parsley + Dried Thyme + Onion Powder + Sugar + Salt
1 Teaspoon = Ground Allspice + Paprika
1/2 Teaspoon = Black Pepper + Crushed Red Pepper (Flakes) + Ground Nutmeg
1/4 Teaspoon = Ground Cinnamon

Mix the ingredients in a bowl. This yields about 1/2 cup. If you want to kick up the heat, add another teaspoon of Cayenne Pepper. If you aren’t a fan of Nutmeg (very fragrant and a dominating flavor), you can reduce it by half.