Author: Allie, Hamama Success Manager Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4-6 servings Cheesy tortellini with crispy chicken & a velvety sauce…a delicious & quick dinner that feels extra special. Lightly breaded chicken seared until golden, pillowy tortellini, herby rich sauce and a sprinkling of fresh microgreens. It’s incredibly tasty, especially with an extra sprinkling of parm on top. Every bite is layered with delicious Tuscan flavors and a creamy sauce. The perfect way to spend a cozy night in the kitchen with family or friends. Ingredients: 2 large chicken breasts, sliced into bite-sized cubes ½ cup of flour (can sub a gluten free variety) ½ tsp each of salt, black pepper, smoked paprika, garlic powder 2 tbsp olive oil 2 tbsp butter ½ shallot, thinly sliced 1 tbsp minced garlic 1 cup of chicken broth 1 cup of heavy cream 1 cup of Parmesan cheese 1 tsp of red pepper flakes [optional] ½ tsp each of oregano and thyme ⅓ cup of chopped sun dried tomatoes [Can sub sun dried tomato pesto] 1-2 cups of fresh baby spinach or kale ~20 oz bag of frozen or fresh cheese tortellini [I used a gluten free variety] Garnish: Cool Cauliflower microgreens, or whatever variety you prefer Parmesan cheese Instructions: Mix together flour, salt, pepper, garlic, and paprika in a large bowl. Dredge the chicken breast cubes into the mixture. Heat olive oil and butter on medium heat in a large skillet. Cook chicken for 4-5 minutes on each side until golden brown and internal temperature of 165° F. Remove from skillet and set aside. If needed, add a touch more olive oil to the same pan. Add garlic & shallot and saute for a couple of minutes until fragrant. Add sun-dried tomatoes [or pesto], and chicken broth & stir to combine. Lower the heat and add heavy cream and Parmesan cheese, along with ]the red pepper flakes, oregano & thyme. Stir together and let simmer. Add the tortellini, cover, and let cook for a few minutes, until the tortellini is tender. Add the cooked chicken & fresh spinach or kale to the skillet. Heat until the greens are just wilted. Serve & garnish with fresh microgreens and more Parmesan cheese.
