Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 package (9 oz) cheese tortellini
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant, about 1 minute.
- Add heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until combined and sauce thickens slightly.
- Cook tortellini according to package instructions; drain and add to the sauce. Stir in cooked chicken and broccoli florets.
- Sauté for a few more minutes until broccoli is tender and everything is heated through. Serve hot garnished with extra Parmesan if desired.
Notes
- Feel free to substitute chicken with shrimp or tofu for variation.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure not to overcook the broccoli to keep it crisp-tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food, Kid-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg