Ingredients Jump to Instructions ↓

  1. 9 oz. cheese tortellini

  2. 8 oz. cooked chicken chopped

  3. 2 tablespoons butter or olive oil

  4. 1 small onion diced

  5. 12 oz. mushrooms sliced

  6. 3 cloves garlic crushed

  7. 1/4 teaspoon red pepper flakes

  8. 1 tablespoon fresh basil or 1 teaspoon dried basil

  9. 1 cup half and half 4 oz. cream cheese

  10. 1/2 teaspoon salt

  11. shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook tortellini according to package directions, drain.

  2. Meanwhile, melt butter in heavy skillet over medium-high heat. Add onion, mushrooms, garlic, basil, salt and red pepper flakes. Cook, stirring often, until liquid has evaporated and vegetables are beginning to brown.

  3. Add cream cheese and half and half to vegetable mixture. Stir gently until cream cheese is completely melted and texture is smooth. Lower heat to medium-low and bring sauce to a simmer.

  4. Add cooked chicken and tortellini, gently stir to cover with sauce; heat through, being careful to not let the sauce become too dry. If necessary, add 1/4 cup water to thin.

  5. Remove from heat, serve with grated Parmesan cheese on top. Yield: serves 4 Notes: Any vegetables (spinach is great) may be added and sauteed with the mushrooms and onion if desired, making this a one-dish meal, or it can be accompanied by a salad.


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