Ever since, I have been craving the creamy, slightly spicy red sauce. However, my pants do not support eating tortellini every day forever and I've been dabbling in lower-carb, higher-fat eating lately. I basically replaced the tortellini with chicken, but tried to keep the spices the same. Here's what I came up with.
What you need:
(I'm all about options so list a few possibilities. However, when I calculate nutrition values, I enter what I used, so if you adjust the recipe, keep that in mind!)
- 10 oz turkey sausage, or 1 lb. Italian sausage
- 3 carrots, chopped
- 3-4 celery slices, chopped
- 1 onion, chopped
- 1/2-1 t. Italian seasoning (I used 1 teaspoon since turkey sausage isn't as flavorful as Italian sausage)
- 1/2 t. kosher salt
- 1/2 t. black pepper
- 1 t. fennel, roughly chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 6 oz can tomato paste
- 1/2 C white wine
- 1/2 C almond flour, or any flour
- 4 C chicken stock
- 2-3 chicken breasts or your favorite part, mine weighed in at 1 lb 9 oz
- a huge handful of spinach, roughly chopped
- 1.5 C half and half or heavy cream
What to do:
These are instant pot directions but you could do it all on the stovetop, or start on the stove and move to a crockpot.
- Use the saute function on your pressure cooker, or a large frying pan on the stove on medium-high heat. Saute the sausage in a bit of olive oil. Break it up well. The sausages I was using were a little stubborn so I pulled them out to chop up a little after they were browned.
- Add carrots, celery, and onion, and saute for several minutes until soft.
- Add garlic, salt, pepper, Italian seasoning, fennel, and tomato paste. Saute for a minute while stirring.
- Add wine and stir
- Add flour and stir
- Add broth and chicken. Switch to "slow cooker" and set for 6 hours. *see below if cooking on stovetop or slow cooker instead of pressure cooker.**
- Pull chicken out and shred or cut into chunks, depending on your preference.
- After the chicken is cooked, turn off the heat or switch to "keep warm" and add the half and half and spinach. Stir to combine and serve!
For slow cooker: follow steps 1-6 on stovetop, then transfer mixture to slow cooker before adding broth & chicken. I'd guess 4 hours on high or 8 hours on low, but haven't tested this. If you do, let me know how it turns out! Do steps 7-8 when chicken is done.
Stovetop: follow all directions, turn down to low heat and cook until chicken is cooked through. Add half and half and spinach at the end of cooking.
Makes about 9 servings of 1.5 cups. Nutrition info
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||18 %|
|Saturated Fat 5 g||25 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 88 mg||29 %|
|Sodium 816 mg||34 %|
|Potassium 343 mg||10 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 3 g||11 %|
|Sugars 8 g|
|Protein 25 g||49 %|
|Vitamin A||114 %|
|Vitamin C||53 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|