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Chicken Tortellini

Sarah Selee's recipe

Ingredients

  • 1 1/2 lbs. chicken
  • 2 T. olive oil
  • 1/2 t. garlic powder
  • 1/2 t. dried basil
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 6 oz. mushrooms, button or baby bella, sliced
  • 2 oz. sun dried tomatoes, drained and julienne cut
  • 1 yellow or orange bell pepper, julienned and cut in half
  • 1 T. garlic, pressed or minced
  • 5 oz. sun dried tomato pesto (Classico brand)
  • 8 oz. heavy cream
  • 8 oz. chicken stock, or 1 cup water combined with 2 chicken bouillon cubes
  • 20 oz. frozen cheese tortellini

Directions

  1. Heat oil in pan and cook chicken seasoned with salt, pepper, and garlic. Remove chicken from pan and saute peppers, garlic, tomatoes, and mushrooms until soft (add oil to pan if needed). Reduce heat and return chicken to pan. Add cream, pesto and chicken stock and heat through.
  2. Bring a pot of water to boil and cook tortellini for 5-6 minutes until done.