CHEESY CHICKEN TORTELLINI RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 35 minutes
Prep time: 35 minutes
|2 tablespoons olive oil|
|8 oz boneless skinless chicken breast, cut into 1/4-inch slices|
|3 cups fresh small broccoli florets|
|2 teaspoons chopped garlic|
|1 1/2 cups Progresso™ chicken broth (from 32-oz carton)|
|2 packages (9 oz each) refrigerated cheese tortellini|
|1 cup milk|
|6 oz cream cheese, cubed (from 8-oz package)|
|1/2 teaspoon salt|
|1/2 teaspoon pepper|
|1/3 cup grated Parmesan cheese|
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Calories 370 , CarbohydrateContent 24 g, CholesterolContent 130 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 5 g, TransFatContent 1/2 g