One-Pot Creamy Chicken and Tortellini

By peridot728

Ingredients

• 1 1
• package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
• 1 1
• tablespoon Italian seasoning
• 1/2 1/2
• teaspoon crushed red pepper flakes
• 1/4 1/4
• teaspoon salt
• 2 2
• tablespoons butter
• 1 1
• carton (32 oz) Progresso™ chicken broth
• 1/2 1/2
• cup heavy whipping cream
• 1 1
• package (20 oz) refrigerated cheese tortellini
• 1 1
• cup Cascadian Farm™ frozen organic garden peas, thawed (from 10-oz bag)
• 1/2 1/2
• cup shredded Parmesan cheese
• 1/4 1/4
• cup finely shredded fresh basil leaves

Preparation

Step 1

1
Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.
2
Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil.