Creamy Tortellini with Goat Cheese

After a night of SH’BAM and Body Pump at the Y, I was definitely ready for a hearty meal. So I found this recipe on pinterest, but modified it to suit my own tastes and a bit healthier! It is simply amazing! I have really been encouraged lately by the white sauces that are capable of tasting delicious without a bunch of cream and butter. This one is definitely worth a try.

Creamy Tortellini with Goat Cheese

Ingredients:

• 1 bag frozen cheese-filled tortellini
• 2 Tbsp. olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (If you are crunched for time, you can use chicken pieces from the deli section – just skip to salt and pepper and cooking piece of the recipe for the chicken.)
• salt and pepper
• ¼ cup chopped red onion or 1 shallot
• 3 cloves garlic, minced
• 1 bunch (about 1 lb.) asparagus, ends trimmed then cut into 2″ pieces
• 8 oz baby bella mushrooms, halved
• 2 Tbsp. butter
• ¾ cup skim milk
• 4 Tbsp. flour, separated
• 4 oz. goat cheese
• 1/2 cup grated Parmesan cheese
• Cooking spray (such as PAM)

 Directions:

1. Bring large pot water to a boil.
2. Place asparagus in a steamer and bring water to a boil. Cook until asparagus is bright green.
3. Season the chicken with salt and pepper.  Spray sauté pan with cooking spray. Add chicken and cook 5-7 minutes (flipping halfway through) until the outside is lightly golden and the center is cooked. Remove chicken and set aside.  Add 1 Tbsp. olive oil. Once heated, add the shallot/red onion and garlic.  Sauté for 2 minutes, then add the mushrooms.  Continue cooking for another 4-6 minutes, stirring occasionally, until mushroom juices are absorbed.  Remove skillet from heat and add steamed asparagus.
4. While the vegetables are cooking, heat the butter in a small saucepan over medium heat.  Add 2 Tbsp. flour, and whisk quickly to combine, then let cook for 1 minute.
5. Whisk together milk and remaining 2 Tbsp. flour. Add to small saucepan with butter.
6. Add 1 cup of the pasta water, goat cheese, Parmesan cheese, and a generous pinch of salt and pepper, and whisk to combine.  Cook for 1 minute, then reduce heat to low until the pasta is ready.  If the sauce is too thick, gradually add additional tablespoons of pasta water until you reach the desired consistency.
7. Drain the pasta once it has cooked, then immediately toss with the goat cheese sauce, chicken and vegetables.