Chicken Tortellini

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Serves 6

Ingredients

• 5 tbsp unsalted butter, separated
• 1 jar sun-dried tomatoes (1 tbsp oil and 3/4 cup tomatoes), coarsely chopped*
• 1 pkg (8 oz) baby bella mushroom, sliced
• 1 large red pepper, sliced
• 1 tsp minced garlic
• 1/4 cup white flour
• 1/2 tsp oregano leaves
• 1 tsp basil leaves
• 1 tsp parsley flakes
• 1/4 tsp paprika
• 1/4 tsp red pepper flakes
• 1 and 1/4 cup milk (1%, 2%, or whole; not skim)
• 1/2 cup + 3 tbsp parmesan cheese, separated
• 9 oz refrigerated cheese-filled (or meat, etc.) tortellini
• 1 and 1/2 cups of cooked chicken, shredded or cubed (based on preference)
• salt and pepper

Procedure

1. Place a heavy pan or skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
2. Add in the sliced mushrooms + red peppers and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.
3. Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.
4. Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt. 
5. Add in the prepared chicken, tortellini (already prepared), cooked mushrooms, red peppers and tomatoes mixture. Stir until all is coated. Press the tortellini below the liquid.
6. Bring to a low simmer for 8-10 minutes or until liquid has reduced  to a creamy coating (not soupy).
7. Garnish with fresh parsley**

ENJOY!!!