Ingredients
6
6 servings
- •1 (16 ounce) package refrigerated cheese tortellini
- •1 tablespoon vegetable oil
- •4 skinless, boneless chicken breast halves, cubed
- •3 tablespoons butter
- •½ pound sliced fresh mushrooms
- •1 pinch garlic powder, or to taste
- •2 cups heavy whipping cream
- •⅓ cup grated Parmesan cheese
- •3 tablespoons chopped fresh parsley
- •1 teaspoon salt
Instructions
- 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.
- 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.
- 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.
- Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.
Nutritional Facts
Per 6 servings
- Calories: 687
- Carbohydrate: 38g
- Fat: 47g
- Fiber: 2g
- Protein: 30g
- Sugar: 3g
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