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Creamy Chicken Tortellini
This warm and comforting tortellini dish comes together in less than 30 minutes with a little help from your grocer’s refrigerated pasta section
- 1 pkg refrigerated chicken tortellini
- 3 cups rich chicken stock i.e. College Inn BOLD Rotisserie
- 1 cup light cream -or- half and half -or- whole milk
- 2 cups broccoli florets frozen or fresh
- 1/4 cup flour
- 1/2 cup water
- 2 strips crisp-cooked bacon diced
In a very large skillet (12-inches minimum) heat chicken stock to boiling.
Add the tortellini, cover and simmer over medium-low heat for 8 minutes.
Add the broccoli florets, cover and cook until crisp-tender, about 5 minutes.
Add the cream; stir well to combine.
Mix the flour and water well so there are no lumps
Raise heat to medium and when liquid is hot, stir in the flour/water mixture.
Stirring contantly, bring sauce to boil; reduce heat and cook for 5 minutes.
Top with diced bacon
Serving: 1serving | Calories: 655kcal | Carbohydrates: 78g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 967mg | Potassium: 382mg | Fiber: 7g | Sugar: 8g | Vitamin A: 587IU | Vitamin C: 41mg | Calcium: 248mg | Iron: 5mg