Creamy Chicken Pasta (Print Version)
# Ingredients:
01 -
9 oz cheese-filled tortellini.
02 -
3 garlic cloves, finely chopped.
03 -
1 teaspoon Italian herb blend.
04 -
1 lb chicken breasts, sliced thin.
05 -
Salt and pepper as needed.
06 -
2 tablespoons olive oil.
07 -
1 tablespoon butter or margarine.
08 -
¼ teaspoon chili flakes (if you like it spicy).
09 -
½ cup chicken stock.
10 -
½ cup sun-dried tomatoes, drained and chopped.
11 -
1 cup rich heavy cream.
12 -
½ cup fresh Parmesan, grated.
13 -
Chopped basil or parsley for topping.
# Instructions:
01 -
Heat butter and olive oil together in a big pan or skillet.
02 -
Cook chicken breasts on each side for 4-5 minutes until browned nicely.
03 -
Remove chicken from the pan and set it aside.
04 -
Add the garlic and sun-dried tomatoes. Cook until they smell amazing.
05 -
Pour in chicken stock, cream, Parmesan, Italian seasoning, and chili flakes.
06 -
Let the mixture simmer gently for around 5-7 minutes until it thickens up.
07 -
Cook tortellini to just the right bite, following its package directions.
08 -
Add the chicken back to the creamy skillet sauce.
09 -
Combine the freshly cooked tortellini with the chicken and sauce, mixing carefully.
10 -
Sprinkle your favorite herbs and extra Parmesan on top before serving.
# Notes:
01 -
If the sauce seems too thick, pour in extra broth to loosen it.
02 -
Throw in spinach or kale for a healthy touch.
03 -
Pair with a crusty bread slice to soak it all up.