One-Pot Creamy Tortellini with Chicken, Kale and Sun-Dried Tomatoes
- 1 package (19oz.) Celentano Cheese Tortellini
- 4 Boneless Chicken Breasts
- 3 Tablespoons - divided Olive Oil
- 1 finely minced Garlic
- 3 Tablespoons Flour
- 1 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 4 pieces Bacon cooked & chopped
- 1/2 cup torn kale
- 1/8 cup Sundried Tomatoes
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
Remove chicken from skillet and place on a plate covered with foil.
Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes. Add the chicken broth and heavy cream to the skillet whisking until the mixture is smooth. Bring to a boil, then add the Parmesan cheese.
Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and kale to the cream sauce. Cover pot and let cook for 3 minutes stirring occasionally until the tortellini is cooked through. Add the chicken into the pasta and continue to cook with the lid on for 3-4 minutes. Serve immediately.