Advertisements
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
Ingredients:
* 12 oz cheese tortellini (fresh or frozen)
* 2 boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons olive oil
* 1 head of broccoli, cut into florets
* 4 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese (plus more for topping)
* 1/4 cup chicken broth (or white wine)
* 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
* Salt and pepper to taste
* Red pepper flakes (optional, for a little heat)
* Fresh parsley, chopped (for garnish)
Instructions:
* Cook the Tortellini: Cook the tortellini according to package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.
* Cook the Chicken: While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.
* Cook the Broccoli: In the same skillet, add another tablespoon of olive oil. Add the broccoli florets and cook for 3-5 minutes, until tender-crisp. You may need to add a splash of water to the pan and cover to steam if the broccoli isn’t cooking fast enough. Season with salt and pepper. Remove the broccoli from the skillet and set aside.
* Make the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant (be careful not to burn it!). Pour in the chicken broth (or white wine) and deglaze the pan by scraping up any browned bits from the bottom.
* Add Cream and Parmesan: Stir in the heavy cream, Parmesan cheese, and Italian herbs. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Season with salt, pepper, and red pepper flakes (if using).
* Combine Everything: Add the cooked tortellini, chicken, and broccoli to the sauce. Gently toss to coat everything in the creamy garlic Parmesan sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
* Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
I have been on a Mediterranean diet for exactly 5 weeks and I’m excited to share that I have lost 23.2 lbs!!
You can use this book for meal planning.It has amazing recipes for mediterrranean diet, fatty liver, Inflammation, High cholestrol, lower diabites and losing weight.
It is organized in section which makes it very easy to use.
Have a look , you won’t regret it!!
Advertisements
