Ingredients
2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1 tsp of red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/3 cup of chopped sun dried tomatoes
1 19 oz bag of frozen tortellini
Instructions
Mix together flour, salt, pepper, garlic, and paprika. Dredge chicken breasts into the flour/seasoning mixture. In a skillet, heat olive oil and butter on medium heat. Cook chicken for 4-5 minutes on each side until golden brown. Take the chicken out of the skillet and put it aside. Add garlic, sun-dried tomatoes, and chicken broth to the skillet. Lower heat and add heavy cream and Parmesan cheese. Add the red pepper flakes, oregano, and thyme. Stir together well and let simmer. Add one bag of frozen tortellini, cover, and let cook for a few minutes. Once the tortellini is tender add the chicken back to the skillet and serve
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