Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers
Serves 1
Directions
- 1Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions until tender. Drain and reserve 1/2 cup of pasta water.
- 2Heat olive oil in a skillet over medium-high heat. Season chicken with salt, black pepper, and smoked paprika. Sear for 5-7 minutes until cooked through, then set aside.
- 3In the same skillet, reduce heat and add butter. Scrape up browned bits, then add minced garlic and sauté for 30 seconds.
- 4Add crushed red pepper, Dijon mustard, lemon juice, paprika, and onion powder. Stir for 1-2 minutes until aromatic.
- 5Pour in heavy cream and add fire-roasted red peppers. Simmer for 2-3 minutes until sauce thickens.
- 6Return chicken and tortellini to the skillet. Toss to coat in the creamy sauce for 1-2 minutes.
- 7Stir in grated Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if too thick.
- 8Remove from heat and garnish with parsley and lemon juice if desired. Serve immediately.
Ingredients
- ==For the Chicken==
- 1 lb Boneless, Skinless Chicken Breasts Cut into bite-sized pieces
- 2 tbsp Olive Oil Any vegetable oil can substitute
- Salt - To Taste
- Black Pepper - To Taste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- ==For the Cowboy Butter Sauce==
- 4 tbsp Butter
- 2 cloves Garlic
- tsp Crushed Red Pepper Flakes
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- ==For the Pasta Dish==
- 9 oz Cheese Tortellini
- 1 cup Heavy Cream
- cup Grated Parmesan
- 1 cup Fire-Roasted Red Peppers
- Parsley - For Garnish
Equipment
Large potlarge skillet
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