Amazing 30 minute Tri-Color Chicken Tortellini Pasta

Serving Size

4-5

1lb Tri-Color Cheese Stuffed Tortellini Pasta
2lb Chicken Breast Med. Diced
16 oz Heavy cream

1 Red Onions Med. Diced
 2 Garlic Clove Minced
4 oz Red Wine

1 Stalk of Rosemary Pulled

3 Sage Leaves Minced

1/4 Bunch of Cilantro Picked

1 tbsp. Curry
1 tbsp. Cumin
1/2 tbsp. Cinnamon
12 tbsp Nutmeg
3/4 tbsp Garlic Powder

1 tsp Red Crushed Pepper

Salt                   To Taste
Pepper               To Taste

Smoked Paprika             Garnish

Salad Spring Mix             Optional

Boil tortellini pasta in med. stock pot until cooked.

Under med. heat add olive oil and minced garlic to a large saute pan and saute for about 2 minutes then add chicken.

After chicken is halfway cooked, increase heat to high, then add red onions and seasonings and cook for about 1 minute. Add red wine and saute for about another 1-2 minutes or until alcohol is burned out. Then add heavy cream, rosemary, cilantro and sage, stir, and let sizzle for about 1-2 minutes.

Reduce heat to med.low and add cooked pasta, stir and cook until pasta dish is creamy.

*Keep in mind the pasta will get creamier while cooling down so just reduce liquid to about half.*

Lightly sprinkle smoked paprika over plated dish and serve.

Optional:

Add fresh salad spring mix on top of pasta after plating.