Chicken Tortellini Skillet For 2 Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

Steps:

• Cook tortellini according to package directions.
• In a large skillet, cook chicken in oil over medium heat until done.
• Drain tortellini; add to skillet.
• Stir in spaghetti sauce.
• Sprinkle with cheese.
• Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.