One-Pot Creamy Chicken and Tortellini Recipe

Name: One-Pot Creamy Chicken and Tortellini
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Ingredients: 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

Ingredients

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

PREP TIME 50m	TOTAL TIME 50m
YIELD 6 servings

Instructions

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.