Ingredients

The following ingredients have 6 Servings
  • 1 Package Three Cheese Tortellini
  • 2 Chicken Breasts (boneless skinless )
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon Poultry Seasoning (we used McCormick)
  • Salt and Pepper (just a pinch on each breast front and back)
  • 1 Tablespoon Butter (unsalted)
  • 1 1/2 Tablespoons Minced Garlic
  • 1 Cup Sun Dried Tomatoes Packed in Oil
  • 1/4 Teaspoon Crushed Red Pepper
  • 1 1/4 Cup Heavy Cream
  • 1/4 Cup Parmesan Cheese (grated)
  • 1/2 Cup Mozzarella Cheese (shredded)
  • 1/4 Cup Basil (chopped)
  • Salt and Pepper to taste

Instruction

  • Heat a skillet over medium high heat with a little olive oil.
  • Quickly season the chicken with the paprika, poultry seasoning and salt and pepper.
  • Add to the pan and turn to medium low heat.
  • Cook for 6-8 minutes and flip, cooking for an additional 5-6 minutes or until cooked through.
  • Remove to a plate to cool slightly.
  • Once the juices have redistributed, slice the chicken in thin pieces and set aside.
  • Turn the burner back to medium heat and place the same pan back on the burner with the butter.
  • Add the garlic and red pepper flakes, and sun dried tomatoes and allow to cook for a few minutes.
  • Next, add the heavy cream and allow to cook for 1 minute.
  • Remove half of the mixture to a blender and blend until smooth.
  • Add back in with the remaining sun dried tomatoes, and bring back to a simmer.
  • Allow to cook for 3 minutes and add the cheeses and basil.
  • Meanwhile, cook the tortellini until it all floats to the top and is tender, then add to the pasta sauce with the chicken and season to taste.
  • Serve immediately.