Description
A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.
Ingredients
- 1 (16 ounce) package refrigerated cheese tortellini
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cubed
- 3 tablespoons butter
- ½ pound sliced fresh mushrooms
- 1 pinch garlic powder, or to taste
- 2 cups heavy whipping cream
- ⅓ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
Instructions
- Bring a large pot of lightly salted water to a boil. Add tortellini. Cook
- stirring occasionally
- until tortellini float to the top and the filling is hot
- about 5 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center
- about 10 minutes. Remove from heat.
- Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften
- about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened
- about 3 minutes. Add Parmesan cheese
- parsley
- and salt. Continue to cook until cheese is melted
- about 1 minute.
- Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through
- about 2 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6