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
- refrigerated cheese tortellini: 1 pack (16 ounce pack)
- vegetable oil: 1 Tbsp
- skinless, boneless chicken breast halves: 4 piece (cubed)
- butter: 3 Tbsp
- fresh mushrooms: 0.5 pound (sliced)
- pinch garlic powder: 1 piece (to taste)
- heavy whipping cream: 2 cups
- Parmesan cheese: 0.33333 cup (grated)
- fresh parsley: 3 Tbsp (chopped)
- salt: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.
