Chicken Tortellini with Smoked Gouda, Tomatoes and Broccoli
For our September Owner Appreciation Days, we've put together this decadent Creamy Chicken Tortellini Recipe! The star of the show is Woodstock four cheese tortellini with Ricotta, Provolone, Emmenthal, and Fontal cheeses. Then we make a creamy sauce with regional Prairie Fruits Farm heavy cream and Marcoot Jersey Creamery smoked gouda. Add in some chicken for protein, and fresh vegetables for added nutrients, and you've got a quick, comforting dinnertime meal.
Ingredients
Olive oil
2 tablespoons
Yellow onion, diced
1/2
Garlic, minced
3 cloves
Prairie Farms heavy cream
1 cup
Marcoot Creamery smoked gouda
4 ounces
Vital Farms butter
2 tablespoons
Woodstock cheese tortellini
1 package
Salt and pepper
To taste
Broccoli florets, chopped
2 cups
Cherry tomatoes, halved
4 ounces
Parmesan cheese
2 tablespoons
Miller Amish Poultry chicken thighs
1 pound
- Cook tortellini according to package directions. Set aside.
- Season the chicken thighs with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a saute pan over medium-high heat. Add the chicken thighs and sear on each side for 6-8 minutes until cooked through and browning. Set aside and let cool slightly, then cut into strips.
- Steam broccoli in a steamer, on the stove, or in the microwave. Set aside.
- In a large saucepan, heat the remaining tablespoon of olive oil. Add onion and cook until it becomes translucent, 5-7 minutes. Add garlic and cook an additional minute.
- Add in the heavy cream and butter. Grate the gouda using a box grater and add in as well. Season to taste with salt and pepper. Stir until the cheese is melted and combined, and the sauce begins to thicken, 2-3 minutes.
- Add tortellini, broccoli, and tomatoes to the pot. Stir to combine.
- Place the tortellini in a large bowl. Top with the cooked chicken and parmesan cheese. Enjoy!