Skillet Chicken Stroganoff Tortellini in Creamy Sauce
Ingredients:
1 lb ground chicken
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (9 oz) package refrigerated cheese tortellini
1/2 cup sour cream
1 tablespoon fresh parsley, chopped (for garnish)
1/4 cup grated Parmesan cheese (optional, for serving)
Directions:
Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until browned and fully cooked, about 6–8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, sauté onion and garlic for 2–3 minutes until softened and fragrant.
Pour in chicken broth and bring to a simmer. Let it reduce slightly for about 3–4 minutes.
Stir in heavy cream, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Allow the sauce to simmer for another 5 minutes, thickening slightly.
Add the cheese tortellini to the skillet, cooking according to package directions, about 3–4 minutes, until the pasta is tender.
Return the cooked ground chicken to the skillet, stirring in sour cream until well combined and creamy.
Garnish with fresh parsley and grated Parmesan, if desired. Serve hot and enjoy!
Cooking Time: 25 minutes | Servings: 4 | Calories: ~420 per serving