Ingredients:
- 1 packet boneless chicken breast (about 1.5 lbs) cut into chunks–seasoned (Salt/pepper/lemon pepper)
- 1-8 oz. cream cheese
- 1-stick salted butter
- 2-cups milk 6 oz. parmesan cheese
- 2 1/2 teaspoons granulated garlic
- 1 teaspoon chicken base 1 1/2 teaspoons Tabasco
- 2 teaspoons finely chopped basil
- 2-8.8oz bags of garlic/cheese tortellini
Directions
Put the water on to boil…boil the tortellini by the instructions 11 minutes, salt that water well.
Meanwhile, in the large skillet, a little butter and olive oil (okay, it’s NOT on the ingredient list), do a quick sear on the chunked chicken breast and remove, set aside.
Once you put the pasta in the boiling water, toss that stick of butter into a preheated skillet, add the creamed cheese, the chicken base, warm up a bit…add the milk, garlic, parmesan, Tabasco, some more pepper, and then whisk well to incorporate, bring to a boil and it will thicken quickly. You don’t need it TOO thick, it will continue to thicken. Add the chicken back, turn off the heat. The pasta should be done, drain and toss into the sauce and chicken–give a good stir and let sit for about 5 minutes with the heat off. Garnish with chopped basil. Serve.