Tomato tortellini pot with chicken skewers

Name: Tomato tortellini pot with chicken skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small stick of leek (leek); 2 can(s) (each 390 ml) Tomato Cream Soup; 7-10 Tbsp dried oregano; 7-10 Tbsp Salt; 2 packages (250 g each) fresh spinach ricotta tortelloni; 250 g Chicken filet; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Parmesan slicer; 8 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small stick of leek (leek)
2 can(s) (each 390 ml) Tomato Cream Soup
7-10 Tbsp dried oregano
7-10 Tbsp Salt
2 packages (250 g each) fresh spinach ricotta tortelloni
250 g Chicken filet
7-10 Tbsp Pepper
1 TABLESPOON Oil
7-10 Tbsp Sweet peppers
2 TABLESPOONS Parmesan slicer
8 wooden skewers

Directions

1
Clean the leek, cut into rings and wash thoroughly. Bring the soup to the boil and possibly season to taste with a little oregano. Cook the leek in salted water for 3-4 minutes. Meanwhile, put the tortelloni in boiling salted water and let it simmer at low heat for 4-5 minutes. Wash the meat, dab dry and cut into 8 strips.
2
Put each strip on 1 skewer and season with salt and pepper. Heat oil in a pan. Fry the skewers for 3-4 minutes while turning, then sprinkle with some paprika powder. Drain the tortelloni. Arrange soup, leek, 2 chicken skewers and tortelloni on each and sprinkle with parmesan