Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.
Nutrition Facts (per serving)
| 687 | Calories |
| 47g | Fat |
| 38g | Carbs |
| 30g | Protein |
