Mushroom Cream Tortellini
Ingredients
2 Large Bonless Chicken Breasts or 4 Boneless Pork Loin Chops1 lb Tortellini
2 Cups Heavy Cream
10-20 oz Baby Portebello Mushrooms (sliced)
1 Garlic Bulb (peeled and minced)
4 Tablespoons Butter
2 Tablespoons Basil Pesto or 1/4 Cup Fresh Basil (finely chopped)
1 teaspoon White Pepper
2 teaspoons Salt
Directions
Melt butter in a large skillet over medium heat. Pound chicken to 1/2" thickness or pork to 1/4" thickness. Sear meat in skillet until golden brown, set aside to rest. As always, be sure meat has reached minimum safe temperature.
Cook garlic in drippings until it begins to soften, usually 1 to 2 minutes. Stir in Mushrooms, Cream, Salt, White Pepper, and Basil or Basil Pesto. Allow to simmer over medium heat until half the liquid remains, or until desired consistency, usually around 20 minutes.
While sauce and mushrooms are simmering, bring 4 quarts of water to a boil in a separate pot. Cook pasta according to directions and drain.
When sauce is ready stir in drained pasta and allow to simmer on low for 1 to 2 minutes. Meat may be cubbed and stirred in at the end or served on the side.