Cowboy Butter Garlic Chicken Tortellini with Red Pepper

• porzioni: Yield: 4 servings
• tempo totale: 40 minutes

Ingredienti

For the Chicken:

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)

1 tbsp olive oil

Salt and black pepper, to taste

½ tsp smoked paprika

¼ tsp garlic powder

For the Cowboy Butter Sauce:

4 tbsp butter

3 cloves garlic, minced

½ tsp crushed red pepper flakes (adjust to spice level)

Juice of ½ lemon

1 tbsp Dijon mustard

½ tsp paprika

½ tsp onion powder

½ tsp dried thyme

Salt and pepper, to taste

For the Pasta:

1 (9 oz) package cheese tortellini

¾ cup heavy cream

½ cup grated Parmesan cheese

½ cup chopped fire-roasted red peppers (from a jar or freshly roasted)

1 tbsp chopped fresh parsley (for garnish)

Istruzioni

Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until tender. Drain and set aside.

Cook the Chicken

In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces, season with salt, pepper, smoked paprika, and garlic powder. Sear until golden and cooked through, about 5–7 minutes. Remove from the skillet and set aside.

Make the Cowboy Butter Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and pepper. Let the mixture bubble gently for 1–2 minutes to release the flavors.

Add the Cream and Peppers

Pour in the heavy cream and stir well. Add the fire-roasted red peppers and simmer for 2–3 minutes until the sauce slightly thickens.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes