Cheese tortellini with chicken and sausage
Recipe by Karyn Johnson
1/2 lb bulk Italian sausage
1 lb chicken thighs
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 tablespoons butter
2 cups broccoli florets
2 carrots, diced
2 14 oz cans chicken broth
1 can cream of chicken soup, undiluted
9 ounces cheese tortellini
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 cup grated Romano cheese
1. In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. Same with chicken. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
2. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage, chicken and the mushroom mixture. Add soup, tortellini, pepper and basil; heat through. Stir in cream and Romano cheese; heat through.
3. This recipe was originally a soup, it called for 4 cups of cream. Another option if you don't have tortellini on hand, serve it over linguine.
4. (This recipe was originally a soup, it called for 4 cups of cream. Another option if you don't have tortellini on hand, serve it over linguine.)
main courses December 30, 2015 17:05
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