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Description
A creamy, flavorful tortellini dish with sun-dried tomatoes and parmesan cheese, cooked on a Blackstone griddle.
Ingredients
Scale
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 (20 ounce) package cheese tortellini, cooked
- Salt and pepper to taste
Instructions
- Preheat your Blackstone griddle to medium heat.
- Drizzle olive oil on the griddle. Add chicken and cook until browned and cooked through.
- Add garlic and sun-dried tomatoes to the griddle. Cook for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer.
- Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
- Add cooked tortellini to the sauce on the griddle. Toss to coat.
- Cook for a few minutes until heated through and the sauce has thickened slightly.
- Serve immediately.
Notes
- For extra flavor, add a splash of white wine to the sauce.
- Garnish with fresh basil or parsley before serving.
- Adjust the amount of red pepper flakes to your preference.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Griddle
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg