Chicken and Mushroom Tortellini
2 Chicken breast
9 oz Tortellini , cooked
Salt, to season
Black pepper, to season
1 T, minced shallot
1 tsp, minced garlic
⅓ cup, sliced mushroom
½ cup White wine
½ cup Heavy cream
⅓ cup Parmesan
2 tsp, chopped thyme
1 T, minced Parsley
Cook tortellini to package instructions, drain, toss with olive oil, and set aside until later.
Heat a medium sized cast iron pan over medium-high heat, add olive oil to cover the bottom of the pan.
Season each side of the chicken breast with salt and cracked black pepper. Gently place seasoned chicken breasts into the pan and sear for 5 minutes on each side – cook until the chicken has reached internal temperature of 165F. You may need to reduce the heat while cooking to avoid burning.
Once the chicken is fully cooked, remove it from the pan to rest on a cutting board.
Reduce the heat of the pan to medium and saute the mushrooms with shallot and garlic. Season with salt and black pepper to your liking. Saute for about 3-4 minutes until everything is caramelized.
At this point, turn your heat off, add the white wine, stir, and then turn the heat to medium.
Scrape the bottom of the pan to release the fond. Reduce the wine by half, add the heavy cream, parmesan, thyme, and parsley.
Stir to evenly combine all ingredients, add the tortellini, toss or mix together with a spoon to coat the pasta in sauce.
Before serving slice the chicken breast into 1/4 inch thick pieces and serve over the pasta! Finish with freshly grate parmesan if you desire.