ingrediens
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes (chopped)
1 teaspoon Italian seasoning
9 oz cheese tortellini (fresh or refrigerated)
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare Chicken:
In a bowl, combine flour, salt, pepper, paprika, and garlic powder.
Toss chicken cubes in the flour mixture until well-coated.
2. Cook Chicken:
In a large skillet over medium heat, heat olive oil and butter.
Add coated chicken and cook until golden brown and cooked through (about 5–7 minutes). Remove and set aside.
3. Make the Sauce:
In the same skillet, add minced garlic and sauté for about 1 minute.
Stir in sun-dried tomatoes and cook for another minute.
Pour in chicken broth and heavy cream. Bring to a gentle simmer.
Add Parmesan cheese and Italian seasoning. Stir until the sauce is smooth and slightly thickened.
4. Combine & Simmer:
Return the cooked chicken to the skillet.
Add the tortellini (pre-cooked if package requires it) and gently stir to coat in the sauce.
Simmer for 5–7 minutes or until tortellini is tender and everything is heated through.
5. Finish & Serve:
Taste and adjust seasoning with salt and pepper.
Garnish with chopped fresh basil or parsley if desired.
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