I chose to cook with my friend and coach Cindy today. First we made Chicken Tomato Basil Tortellini, and then a fun dessert.
Chicken Tomato Basil Tortellini
1 19-oz package frozen cheese tortellini
2T olive oil, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp. Italian seasoning, divided
½ tsp. salt
¼ tsp. pepper
1 large onion chopped
1 hot pepper of your choice, seeded and finely chopped
3 garlic cloves, minced
1 14.5 oz. can fire-roasted diced tomatoes, drained
2 cups heavy whipping cream
½ cup shredded Italian cheese blend
1/3 cup chopped fresh basil
1. Cook pasta according to package directions; drain.
2. Heat 1T oil in Dutch oven over med/high heat. Add chicken, 1 teasp. Italian seasoning, salt, pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
3. In same pan, add onion, hot pepper, garlic, and remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add drained tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to enjoy!