1 lb chicken breast, sliced or diced into small pieces
1/3 c sun dried tomatoes, chopped
1 T garlic, minced
2 c chicken broth
1 c heavy cream
1 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp thyme
17-20 oz cheese tortellini
1/2-3/4 c fresh Parmesan
Sauté chicken until brown. Salt and pepper to taste.
Move chicken to a plate, set aside.
Without washing pan, saute garlic and sun-dried tomatoes for a few minutes.
Add chicken broth and heavy cream, heat to boiling, then add spices and tortellini. Boil until tortellini is cooked, 4-7 minutes (check package for directions). Add chicken back in, then stir in Parmesan until sauce is thickened.
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