Ingredients
- 2 lbs boneless skinless chicken tenders
- 2 pkgs refrigerated spinach tortellini
- 2 tbsp minced garlic
- 4 cups half & half
- 2 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
- 3 cups broccoli florets
- salt & pepper to taste
- Added parmesan cheese for garnish
Preparation
Step 1
Chicken
Preheat grill to 375 degrees
Grill chicken until fully cooked throughout & juices run clear
Cut chicken into slices & add to drained pasta
Pasta
Cook pasta over med-high heat to directions - add olive oil to water when cooking your noodles
Remove pasta from heat & drain
Add pasta back to pot
Sauce
While the pasta is cooking - make your sauce
In a medium saucepan, whisk together half & half with flour until flour is dissolved
Cook over med-high heat until mixture is bubbling & thick (approx 4 min)
Slowly whisk in garlic, cheeses, salt & pepper - continuing to stir
Cook on low 3-5 minutes - remove from heat
Broccoli
Bring a small pot of water to a boil over med-high heat
Once boiling, add your broccoli & allow to blanch 2-3 minutes or until tender
Remove & add to chicken & noodles
Combine
Add cream sauce to chicken, broccoli & pasta & stir gently to coat
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