Ingredients
– 1 package (9 ounces) cheese-filled tortellini
– 2 chicken breasts
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 cup heavy cream
– 1 cup grated Asiago cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Grill or grill pan
– Large pot
– Strainer
– Saucepan
– Whisk
– Measuring cups and spoons
– Cooking tongs
– Knife and cutting board
Step-by-Step Instructions
First, I start by cooking the tortellini. In a large pot of boiling salted water, I cook the tortellini until they float to the surface, which usually takes about 4-5 minutes. After draining, I set them aside while I prepare the chicken. For the chicken, I drizzle olive oil over the breasts, season them with salt and pepper, and grill them on medium heat for about 6-7 minutes per side or until they are cooked through. Letting them rest for a few moments before slicing them is key to retaining their juiciness. (See the next page below to continue steps…)