Creamy and delicious and ready in under an hour.
Add olive oil to skillet and turn heat to medium-high. Add chicken and garlic. Season with salt and pepper. Stir chicken occasionally, turning to brown on all sides. When chicken is cooked through, remove from skillet and set aside. Stir flour into remaining oil, whisking until it starts to brown. Stir in milk and cream cheese, whisk until smooth. Add chicken bouillon and parmesan cheese. Whisk or stir until bouillon is dissolved. Add cooked tortellini and chicken. Lower heat to medium-low and continue to cook for about 7 to 10 minutes. To cut basil into ribbons: stack leaves on top of one another and roll up lengthwise and cut across with a knife. Stir into chicken mixture and serve.
Enjoy!
Miss
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I made this the other night and it was a hit. We had a package of tortellini that was 13oz, so I lessened the amount of milk and flour to compensate. Really good taste. We will make this again.
Prep: Cook:
Serves: 4 Level: Easy
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