I’ve been cooking a lot with coconut milk/cream lately. This dish turned out to be more of a stew because of the proportion of sauce to tortellini. If you’d like it on the dry side, just lessen the coconut cream.
The pumpkin adds color and nutrition.
4-6 chicken thighs, deboned, deskinned and chopped
1/2 pack tortellini
1/4 pumpkin, chopped
1/2 medium onion, sliced
1 can coconut cream
salt and pepper to taste
parmesan to taste (I recommend at least 1/2 cup)
mozzarella to taste (optional; acts as a binder/thickener)
fresh basil for garnish (optional)
Boil the pumpkin, drain and mash, then set aside.
Boil the tortellini, drain and set aside.
Saute the chicken and the onion, then stir in the coconut cream. Add the tortellini, pumpkin mash, salt and pepper, parmesan, and mozzarella.
Garnish with fresh basil.