Creamy Chicken Tortellini

Prep time5 mins

Cook time30 mins

Total time35 mins

Author: Judith Hannemann

Serves: 4

Ingredients

• 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

Instructions

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 bakeatmidnite.com