Recipe by Lisa
"A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese."
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1 (16 ounce) package
refrigerated cheese tortellini
skinless, boneless chicken breast halves, cubed
sliced fresh mushrooms
garlic powder, or to taste
heavy whipping cream
grated Parmesan cheese
chopped fresh parsley
Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked great and helped me get the meal on the table, quickly. A nice use for tortellini. Thanks Lisa, for sharing your recipe.
Very easy recipe. I baked the chicken, and shredded it rather than pan cook. Much more tender chicken. I substituted Shiitake mushrooms as well. Even my children liked it!
Couldn't believe I could make something this good, so simply. My husband "our cook" was impressed. I used coconut oil as my vegetable oil, added bell peppers and used some minced jar garlic when cooking the vegetables. Seasoned the chicken with garlic powder and seasoned salt when cooking. Otherwise used this wonderful recipe as stated. We aren't on the "cream" will kill you bandwagon, but cheap vegetable oils might :) Such a versatile recipe, you could choose your meat, veggie or pasta into many variations, change up some herbs. If I could give it a 10 I would. Of course cream tastes good on a bumper. Thank You!
Came out great, I added some fresh spinach to the mushrooms and some Pecorino Romano to give the sauce a little something extra and oh man! the wife and kids loved it. Only suggestion I might make for next time is to instead of chicken, use bacon or prosciutto.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Pasta Alfredo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 422
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