Description
A creamy, flavorful chicken tortellini dish with sun-dried tomatoes, Parmesan, and a touch of spice. This easy one-pan meal is perfect for a weeknight dinner.
Ingredients
- 10 ounces frozen cheese tortellini (about 3 cups)
- 2 tablespoons olive oil
- 1 pound chicken tenders or breasts, diced into small cubes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, roughly chopped
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh chopped basil
Instructions
- Cook the Tortellini: Cook the tortellini according to the package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Add the diced chicken, and season with paprika, garlic powder, and salt. Sauté the chicken for 8-10 minutes, or until fully cooked through. Add the minced garlic and cook for an additional 30 seconds.
- Make the Sauce: Sprinkle the flour over the chicken and cook for 1-2 minutes, stirring constantly. Add the chicken stock and tomato paste, and let the mixture simmer for 4-5 minutes or until it thickens.
- Finish the Sauce: Reduce the heat to medium-low, then add the heavy cream, sun-dried tomatoes, Parmesan cheese, and red pepper flakes. Stir until combined.
- Combine: Fold the cooked tortellini into the sauce, stirring gently to coat. Add the fresh basil and mix until well combined.
- Serve: Sprinkle with more Parmesan cheese and serve hot!
Notes
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- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
