Sunday, 1 November 2015

Creamy Chicken Tortellini

Prep time

Cook time

Total time

Serves: 4

  • 1 large pkg refrigerated chicken tortellini
  • 3 cups rich chicken stock (i.e. College Inn BOLD Rotisserie)
  • 1 cup light cream -or- half and half -or- whole milk
  • 2 cups broccoli florets (frozen or fresh)
  • ¼ cup flour
  • ½ cup water
  • 2 strips crisp-cooked bacon, diced


  1. In a very large skillet (12-inches minimum) heat chicken stock to boiling.
  2. Add the tortellini, cover and simmer over medium-low heat for 8 minutes.
  3. Add the broccoli florets, cover and cook until crisp-tender, about 5 minutes.
  4. Add the cream; stir well to combine.
  5. Mix the flour and water well so there are no lumps
  6. Raise heat to medium and when liquid is hot, stir in the flour/water mixture.
  7. Stirring contantly, bring sauce to boil; reduce heat and cook for 5 minutes.
  8. Top with diced bacon
 recipe adapted from

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