One-Pot Creamy Chicken and Tortellini

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)  chicken broth

1/2

cup heavy whipping cream

1

package (20 oz) refrigerated cheese tortellini

1

cup frozen organic garden peas, thawed (from 10-oz bag)

1/2

cup shredded Parmesan cheese

1/4

cup finely shredded fresh basil leaves

Steps

• 1

  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.
• 2

  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.
• 
  

  Nutrition Information

  
  

  Serving Size: 1 Serving

  Calories

  440

  Calories from Fat

  210

  Total Fat

  23g

  35%

  Saturated Fat

  13g

  63%

  Trans Fat

  1/2g

  Cholesterol

  185mg

  61%

  Sodium

  1580mg

  66%

  Potassium

  310mg

  9%

  Total Carbohydrate

  24g

  8%

  Dietary Fiber

  1g

  7%

  Sugars

  3g

  Protein

  34g