Restaurant Recipes

Lantana Grille Chicken and Cheese Tortellini

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon garlic, sliced
  • 1 tablespoon shallots, sliced
  • 2 ounces fresh spinach
  • 3 tablespoons white wine
  • 1/2 cup reduced cream
  • 1/2 cup crumbled blue cheese
  • 8 ounces cheese tortellini, cooked according to package instructions, drained and kept warm
  • 6 ounces chicken breast, grilled
  • Parmesan cheese for garnish


  1. Sauté garlic and shallots in olive oil and butter; add spinach.
  2. Deglaze pan with white wine; let mixture reduce, then add cream and blue cheese. Bring mixture to a low simmer; add pasta.
  3. Top with grilled chicken.
  4. Garnish with Parmesan cheese before serving.


Chef Ed Dean, Lantana Grille, Phoenix, Arizona

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