Creamy Pesto Chicken Tortellini

Ingredients

• 2 boneless, skinless chicken breasts
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 cups half-and-half
• 1 (7-ounce) container basil pesto
• 1/2 teaspoon crushed red pepper flakes
• 12 ounces refrigerated cheese tortellini
• 1/3 cup slivered sun-dried tomatoes
• 1 cup freshly shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley

Steps

1. 1

   Cut chicken into bite-sized pieces and season with salt and pepper.

2. 2

   Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes to brown it.

3. 3

   Add garlic and cook 1 more minute.

4. 4

   Add the half-and-half, pesto and crushed red pepper flakes and stir to mix well. When it comes to a simmer, add the tortellini. Make sure the tortellini is as submerged as possible. Turn heat down to maintain a gentle simmer. You don't want it to boil or the half-and-half may curdle.

5. 5

   Place a lid on the skillet and cook for 4 to 5 minutes, or until tortellini are cooked through. Note: If you don't have a lid for your skillet, you can use a round baking sheet or aluminum foil.

6. 6

   Remove from heat and stir in the sun-dried tomatoes and Parmesan cheese. Check for seasoning and add salt and black pepper to taste.

7. 7

   Sprinkle with parsley and serve.

Notes