The Pioneer Woman Tasty Kitchen
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One-Pot Chicken, Bacon, Asparagus Tortellini

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Level: Easy

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Description

This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?

Ingredients

  • ½ pounds Bacon
  • 2 whole Chicken Breasts
  • ¾ teaspoons Salt, Divided
  • 1-½ teaspoon Garlic Powder, Divided
  • 3 cups Water
  • 20 ounces, weight Cheese Tortellini
  • 2 pounds Asparagus
  • 2 cups Half-and-half
  • ⅔ cups Grated Parmesan

Preparation

Cook bacon until crisp. Set aside. Drain grease but don’t clean pan.

Chop chicken breasts. Add to pan with ½ teaspoon salt and 1 teaspoon garlic powder. Cook until done. Remove to plate.

Add water to pan and bring to a boil. Add tortellini and cook 3 minutes.

Break rough ends off asparagus and cut into 2-inch pieces. Add to pot and cook 2 additional minutes. Drain if there is water remaining.

Add half-and-half, Parmesan, remaining salt, and remaining garlic powder. Cook until thick, about 3 minutes. Stir in chicken and bacon. Serve hot with your favorite vegetable.

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