Adam Romig Chicken Tortellini Alfredo
Ingredients
Chicken
- 1¼ lb chicken breast, cut into 1 inch pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp oregano
- ½ tbsp garlic powder
- 1 bell pepper, diced
- ½ cup chopped fresh spinach
Tortellini
- Your favorite tortellini, be it fresh, frozen, boxed or bagged. About 16-19 oz.
Sauce
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
Directions
- Dice chicken into 1 inch pieces, place into a bowl.
- Add salt, black pepper, oregano & garlic powder and mix until coated evenly.
- Heat a large skillet on medium-high. Add 1 tbps of neutral oil and cover bottom of pan.
- Add chicken to skillet and spread around to cook for 2 minutes. Add diced bell pepper.
- Flip chicken pieces over and thoroughly cook until done. Set aside chicken in a clean dish.
- Cook tortellini according to package directions in a separate pot. Save ¼ cup of pasta water before draining. Prepare the sauce while doing this.
- Lower heat of skillet to medium. Add 2 tbsp of butter to skillet, let melt.
- Stir in heavy cream, scraping up the fond from the cooked chicken. Let cream heat up for 1-2 minutes.
- Add shredded parmesan, stirring until melted.
- Add the pasta water to the sauce. Then add the spinach. Stir.
- The chicken, sauce, and tortellini can be combined together or served separately. Enjoy!