π©βπ³ Instructions
1οΈβ£ Cook the Chicken π
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken, salt, garlic powder, and paprika. Cook for 5β7 minutes, or until the chicken is browned and fully cooked.
- Remove the chicken from the skillet and set aside.
2οΈβ£ SautΓ© the Veggies π π§
- In the same skillet, add the minced garlic and sun-dried tomatoes. SautΓ© for 1β2 minutes until fragrant.
3οΈβ£ Make the Sauce π§΄π
- Stir in the flour and tomato paste, cooking for 1 minute to form a roux.
- Slowly whisk in the chicken stock and heavy cream, stirring constantly until the sauce thickens (about 2β3 minutes).
4οΈβ£ Add Cheese & Tortellini ππ§
- Stir in the Parmesan cheese, red pepper flakes (if using), and fresh basil until the sauce is creamy and smooth.
- Add the cooked tortellini and return the chicken to the skillet, stirring gently to combine.
5οΈβ£ Cook & Serve π½οΈ
- Cover the skillet and cook on low heat for 5β7 minutes, or until the tortellini is tender and the sauce is hot.
- Serve immediately, garnishing with extra fresh basil or Parmesan cheese, if desired.
π Tips & Variations
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