ONE-POT CREAMY CHICKEN AND TORTELLINI
Cheese tortellini is cast in the starring role of this stellar one-pot dinner. With chicken, peas, cream and cheese, this easy comfort dish will please both kids and adults alike, guaranteed.
1 package (20 ounces) boneless skinless chicken breasts, cut in 1-inch pieces
1 tablespoon Italian seasoning
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1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons butter
1 carton (32 ounces) chicken broth
1/2 cup heavy whipping cream
1 package (20 ounces) refrigerated cheese tortellini
1 cup frozen peas, thawed
1/2 cup shredded Parmesan cheese
1/4 cup finely shredded fresh basil leaves
1. Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.
2. Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer, or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir.
Top with basil. Serves 6.