Creamy Chicken and Tortellini Delight

Name: Creamy Chicken and Tortellini Delight
Total time: 60 min
Yield: 6
Ingredients: 120 g thick-cut bacon, chopped; 2 (225 g) boneless, skinless chicken breasts, pounded to 2.5 cm thickness; 1/2 tsp black pepper; 1 1/4 tsp kosher salt, divided; 100 g julienne-cut sundried tomatoes in oil with herbs (from a 240 g jar); 50 g finely chopped shallot; 4 large garlic cloves, finely chopped; 1 1/2 tsp dried Italian seasoning; 1/2 tsp crushed red pepper; 30 g tomato paste; 120 ml lower-sodium chicken broth; 240 ml heavy whipping cream; 560 g refrigerated cheese tortellini; 60 g pre-grated Parmesan cheese, plus more for garnish; Torn fresh basil leaves

This delightful dish combines tender chicken, creamy sauce, flavorful sun-dried tomatoes, and crispy bacon, all tossed together with cheese-filled tortellini. A satisfying dinner that's sure to please.

60 min

easy

744kcal

calories

55g

carbohydrates

37g

fat

fiber

49g

protein

1380mg

sodium

sugar

Entree Dinner American

Ingredients

120 g thick-cut bacon, chopped

2 (225 g) boneless, skinless chicken breasts, pounded to 2.5 cm thickness

1/2 tsp black pepper

1 1/4 tsp kosher salt, divided

100 g julienne-cut sundried tomatoes in oil with herbs (from a 240 g jar)

50 g finely chopped shallot

4 large garlic cloves, finely chopped

1 1/2 tsp dried Italian seasoning

1/2 tsp crushed red pepper

30 g tomato paste

120 ml lower-sodium chicken broth

240 ml heavy whipping cream

560 g refrigerated cheese tortellini

60 g pre-grated Parmesan cheese, plus more for garnish

Torn fresh basil leaves

Directions

Step 1

Fill a large saucepan with salted water and bring to a boil over high heat.

Step 2

In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving about 45 ml of drippings in the skillet.

Step 3

While the bacon is cooking, sprinkle the chicken with pepper and 1/4 tsp salt. Add the chicken to the skillet with the drippings and cook over medium-high heat until browned and cooked through, about 5 to 6 minutes per side. Transfer the chicken to a plate and let it cool for about 10 minutes. Then, chop the chicken into bite-size pieces.

Step 4

Reduce the heat to medium and add the sundried tomatoes and shallot to the skillet. Cook until softened, about 2 minutes. Add garlic, Italian seasoning, crushed red pepper, and the remaining 1 tsp salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and cook for about 1 minute.

Step 5

Pour in the chicken broth and cook for about 1 minute, stirring and scraping constantly to deglaze the skillet. Stir in the cream and bring to a simmer over medium heat. Simmer until slightly thickened, 3 to 5 minutes.

Step 6

Add the tortellini to the boiling water and cook until tender and floating to the surface, about 3 to 5 minutes. Reserve 240 ml of cooking water. Drain the tortellini.

Step 7

Stir Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and tortellini into the skillet with the cream mixture. Cook, stirring and tossing constantly, until evenly coated in the sauce. Add reserved cooking water, 60 ml at a time, if necessary to maintain a creamy consistency. Divide the mixture among 6 bowls; garnish with additional Parmesan cheese and a generous scattering of fresh basil.