Marry Me Chicken Tortellini

– 4 thick-cut bacon slice – 2 (8 ounce) boneless, skinless chicken breasts, pounded to 1 inch thickne – 1/2 teaspoon freshly ground black pepper – 1 1/4 teaspoons kosher salt, divided – 3/4 cup drained julienne-cut sundried tomatoes in oil with herb – 1/2 cup finely chopped shallot – 4 large garlic cloves, finely chopped


– 1 1/2 teaspoons dried Italian seasoning – 1/2 teaspoon crushed red pepper – 2 tablespoons tomato paste – 1/2 cup lower-sodium chicken broth – 1 cup heavy whipping cream – 1 (20 ounce) package refrigerated cheese tortellini – 1/2 cup pre-grated Parmesan cheese, plus more for garnish – torn fresh basil leave

Collect ingredients. Boil salted water in a big saucepan over high heat. Meanwhile, heat a large skillet on medium.


Stir occasionally while chopped bacon renders and crisps, about 8 minutes. Reserve 3 tablespoons skillet drippings and drain bacon on a paper towel-lined dish using a slotted spoon.  

Sprinkle chicken equally with pepper and 1/4 teaspoon salt while bacon cooks. For 5 to 6 minutes each side, brown and sear chicken in skillet with drippings over medium-high heat  

until a thermometer inserted into thickest portion registers 165 degrees F (73 degrees C). Reduce heat if bottom gets too black. Place chicken on a plate and let cool for 10 minutes. Cut chicken into bits.  

Reduce heat to medium and add shallot and sundried tomatoes. Cook 2 minutes, stirring often, until softened. Add garlic, Italian seasoning, crushed red pepper, and remaining 1 teaspoon salt.   

Stir continually until aromatic, 30 seconds. Add tomato paste and stir frequently until darkened, about 1 minute.  To deglaze the skillet, add chicken broth and toss and scrape for 1 minute.   

Add cream and boil on medium. Simmer, stirring periodically, until slightly thickened, 3–5 minutes.  Boil tortellini for 3–5 minutes until soft and float to the surface. Save 1 cup cooking water. Drain.  

Add Parmesan cheese, saved cooked bacon, diced chicken, and tortellini to cream mixture in skillet. Stir and toss until sauce covers. 

To keep it creamy, add saved cooking water 1/4 cup at a time. Sprinkle Parmesan cheese and fresh basil over mixture in 6 bowls.  

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