Created By: Jessica Eturralde
Difficutly: moderate
Time: 45 Min
Portion: 6 servings
Ingredients:
1 lb of boneless chicken, cut into bite size pieces
1/4 c real bacon pieces
1 T sun-dried tomatoes
1 red pepper
1/2 c mushrooms, sliced
1 T dried rosemary
1 T olive oil
1 lrg pkg tortellini (I prefer the stuffed varieties of Buitoni.)
salt & pepper to taste {mospagebreak}
1c grated Parmesan cheese
1c chicken or vegetable broth
1/2c whole milk
2 T olive oil
1 T minced garlic
Directions:
Start by "grilling" red pepper & mushrooms in a skillet until tender. Set aside.
Pour 1 T olive oil into a skillet set to med high. Add chicken & cook, occasionally stirring, until chicken is close to browning but not yet fully cooked. At this time, add bacon,sun-dried tomatoes, rosemary, salt, & pepper. Reduce to medium & cook until done.Add cooked vegetables & set aside.
Prepare tortellini according to package directions.
In a Medium saucepan, add 2 T olive oil & minced garlic. Heat on med high. Watch carefully as to not burn the garlic. You will want it to be a light brown color & aromatic. Once achieved, add broth, stirring occasionally until simmering. Reduce heat to low & add cheese, constantly stirring. Once melted, you may add milk. Begin with a 1/4 cup while stirring & continue to add until preferred thickness desired. Sauce with thicken as it cools.
Drain tortellini & mix with chicken & vegetables. Lightly toss in sauce. Sprinkle with additional cheese & serve.
Notes:
To thicken sauce: Add 1 T flour & stir until desired thinkness is reached.For an added step & a great presentation, put the mixture in an oven-friendly skillet, top with mozzerrella, & cook until browned at 350 degrees.