Ingredients
The following ingredients have 4 Servings
- 1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 carton (32 oz) Progresso™ chicken broth
- 1/2 cup heavy whipping cream
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup Cascadian Farm™ frozen organic garden peas, thawed (from 10-oz bag)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup finely shredded fresh basil leaves
Instruction
- Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.
- Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil.
