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VANILLA BEAN CAFE CHICKEN CHEESE TORTELLINI

Source: Vanilla Bean Cafe and Baking Co. - Latham, New York

1 1/2 T. extra virgin olive oil
3 C. chopped chicken breast
1 Spanish onion, cut into thin wedges
2 T. minced garlic
2 T. white wine
1 1/2 green bell pepper, cut into strips
1 1/2 red bell pepper, cut into strips
2 1/2 ribs celery, chopped
1 gal. chicken stock
Dried basil
Salt
Pepper
5 oz. fresh spinach, washed and picked over
1 1/2 precooked, cheese-filled tortellini
Freshly grated Parmesan cheese

Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.

Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan. Serves 12 to 16.