Creamy Tortellini with Chicken, Kale & Sun Dried Tomatoes - Rosina Celentano

Creamy Tortellini with Chicken, Kale & Sun Dried Tomatoes - Rosina Celentano

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Yields

4

Directions

  1. In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken. Cook for about 6 minutes on each side until the chicken is fully cooked
  2. Remove chicken from skillet and place on a plate covered with foil
  3. Add 2 tablespoon of remaining olive oil and garlic to skillet. Cook for 1 min. Then add flour and cook for 2 mins. Add the chicken broth and heavy cream to skillet whisking until mixture is smooth. Bring to a boil, then add the Parmesan cheese
  4. Reduce heat to medium. Add tortellini, bacon, sun-dried tomatoes, and kale to the cream sauce. Cover and cook 3 min, stirring occasionally, until tortellini is tender. Add chicken, cover again, and cook 3–4 min more until heated through

Ingredients

  • 1 pkg. ea (19oz.) Celentano Cheese Tortellini
  • 4 ea Boneless Chicken Breasts
  • 3 tbsp ea divided Olive Oil
  • 1 ea finely minced Garlic
  • 3 tbsp ea Flour
  • 1 1/2 cups ea Chicken Broth
  • 1 cup ea Heavy Cream
  • 1/2 cup ea Grated Parmesan Cheese
  • 4 ea pieces Bacon cooked & chopped
  • 1/2 cup ea torn kale
  • 1/8 cup ea Sundried Tomatoes