Ingredient:
1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp salt
2 tbsp butter
1 carton (32 oz) Progresso chicken broth
1/2 cup heavy whipping cream
1 package (20 oz) refrigerated cheese tortellini
1 cup Cascadian Farm frozen organic garden peas, thawed (from 10-oz bag)
1/2 cup shredded Parmesan cheese
1/4 cup finely shredded fresh basil leaves
Method:
Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.
Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil.
1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp salt
2 tbsp butter
1 carton (32 oz) Progresso chicken broth
1/2 cup heavy whipping cream
1 package (20 oz) refrigerated cheese tortellini
1 cup Cascadian Farm frozen organic garden peas, thawed (from 10-oz bag)
1/2 cup shredded Parmesan cheese
1/4 cup finely shredded fresh basil leaves
Method:
Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.
Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil.
