2 tbsp butter ▢1 lb chicken breasts ▢salt and pepper to taste ▢1 large onion diced ▢3 tsp minced garlic ▢1/4 cup all-purpose flour ▢4 cup low-sodium chicken broth ▢1 cup Half and Half ▢9 oz cheese tortellini ▢1 tsp crushed red pepper flakes ▢fresh basil for garnish ▢shredded Parmesan cheese


Step - 1

Cook the chicken in a heated skillet coated with olive oil for six minutes per side, or until thoroughly cooked.   

 Season with salt and pepper and set aside to cool.

Step - 2

Melt butter over medium-high heat in a large skillet. Onion should be cooked until translucent, approximately 2 minutes.   

Step - 3

Cook the garlic until it becomes aromatic. Whisk in flour for two to three minutes, or until golden.   

Step - 4

Add chicken broth and cream of potato. Soup for fifteen minutes, or until thickened.  

Step - 5

Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.

Step - 6

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