Ingredients

10-ounce package fresh cheese and spinach tortellini
2 tablespoons butter
½ onion, diced
2 garlic cloves, finely minced
3/4 cup heavy cream
1 cup grated parmesan cheese (2 ounces)
1/2 teaspoon white pepper (or use black pepper)
8 -9 oz boneless chicken breast, diced
salt to taste
Chopped fresh parsley

Directions

Cook the tortellini according to package directions. Reserve 1/4 cup of cooking water and drain the pasta. Set aside while you make the sauce.
Melt the butter in a medium skillet over medium heat. Add the onion and cook until tender.
Add the garlic and cook for 30 seconds. Add the chicken cubes and cook for 10 minutes until cooked through the center.
Lower the heat and stir in the parmesan cheese, pepper, and cream. Stir until the cheese melts. Add the pasta.
If the sauce is too thick, add the pasta water to thin it out. Season with salt if needed. Add chopped parsley and serve in individual pasta bowls.

Posted by Jovina Coughlin in alfredo, Chicken, Healthy Italian Cooking, Pasta, Sauces, tortellini