Ingredients
Scale
- 1 pound chicken breast, diced
- 12 oz tortellini (cheese or spinach-filled)
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- In a large skillet or pot, melt the butter over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
- In the same pot, add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Add chicken broth and bring to a simmer. Stir in tortellini and cook according to package instructions until tender, about 3-5 minutes.
- Return cooked chicken to the pot and stir to combine. Cook for another 2 minutes until heated through.
- Sprinkle with Parmesan cheese and chopped parsley. Serve hot garnished with additional red pepper flakes if desired.
Notes
- Feel free to swap chicken for shrimp or tofu for a different protein.
- For extra flavor, add a splash of cream or a squeeze of lemon at the end.
- Adjust spice level by increasing or decreasing red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté, simmer, stir
- Cuisine: Italian-American
- Diet: Adaptable for gluten-free (use gluten-free tortellini)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg