Creamy Chicken & Broccoli Tortellini

Ingredients

• 12 oz cheese tortellini
• 48 oz chicken broth
• 2 cups water
• 1 lb ground chicken
• 1 tbsp salt
• ½ tsp black pepper
• 1 onion, diced
• ½ cup shredded carrots
• ½ cup shredded cheddar cheese
• 3 cloves garlic, crushed
• 2 tbsp butter
• ½ cup all-purpose flour
• Olive oil, to coat pan
• 8 oz heavy cream
• ½ cup Parmigiano Reggiano, grated
• 1 tbsp Italian seasoning
• 16 oz frozen broccoli

Directions

1. 1Coat a large pot or Dutch oven with olive oil and heat over medium. Add the diced onion and cook until translucent, about 4–5 minutes.
2. 2Add the butter and shredded carrots. Stir to combine and cook for 2 minutes.
3. 3Add the ground chicken and cook through, breaking it up as it cooks. Add the crushed garlic and Italian seasoning and stir well.
4. 4Sprinkle in the flour and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
5. 5Pour in the chicken broth and water. Season with salt and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
6. 6Add the frozen broccoli and cheese tortellini. Cook according to tortellini package directions (typically 7–9 minutes) until tender.
7. 7Add the shredded cheddar cheese and stir until fully melted.
8. 8Reduce heat to low and stir in the heavy cream. Let it warm through for 2 minutes — do not boil.
9. 9Remove from heat and stir in the Parmigiano Reggiano. Taste and adjust seasoning. Serve immediately.