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Serves 2

15 pieces
tortellini

2
5 oz boneless, skinless chicken breasts

2
eggs

¼ cup
flour

⅓ cup
olive oil

1 cup
heavy cream

2 tbsp
brandy

1
tomato, chopped

1 oz
spinach

3 pinches
Parmesan cheese

pinch
parsley

to taste
salt

Aniello Capuano, owner/chef

Aniello Capuano, owner/chef

Method:

To make the chicken, first rinse the chicken breasts with water and pat dry. Heat the olive oil in a large pot over high heat. In a medium bowl, beat the eggs together until yellow. Dip each piece of chicken in the egg then dredge in the flour. Add the chicken to the oil and cook until pieces are lightly browned on both sides. Remove the chicken from the oil and set aside.

To make the sauce, combine the heavy cream, brandy, tomato, spinach, Parmesan cheese, parsley and salt in a saucepan over medium-high heat. Bring to a simmer and cook, stirring often, for 4 minutes. Remove from heat and set aside.

Boil the tortellini in water with salt until al dente and then drain. Place the tortellini and chicken on a plate then pour the sauce over both and serve.

When You Go:
Carlucci’s Waterfront
876 Centerton Road • Mount Laurel
856-235-5737 • carluccisitaliangrill.com

June 2014
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