3 or 4 large chicken breasts, sliced into cubes
1 cup all-purpose flour
1 tsp. each of salt, pepper, paprika, garlic powder
2 tbsp. olive oil
2 tbsp. butter
4 tbsp. minced garlic
1 (14 oz.) jar sun dried tomatoes, chopped
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1 cup Parmesan cheese
1/2 cup Romano cheese
1 tsp. red pepper flakes
1 tsp. each of oregano and thyme
28 oz. frozen tortellini (1 1/2 pkgs.)

Cut the chicken breast into approximately 3/4-inch cubes and set aside.

Mix together flour, salt, pepper, paprika and garlic powder. Dredge chicken breasts into the flour / seasoning mixture.

In a skillet heat olive oil and butter on medium heat. Cook chicken for 4 to 5 minutes on each side until golden brown and it reaches 165°F. Cook approximately 1/3 of the chicken at a time to the skillet. Remove and repeat until all the chicken is browned.

Take the chicken out of the skillet and set aside. Add garlic, sun dried tomatoes and chicken broth to the skillet. Lower heat and add heavy cream, Parmesan and Romano cheese.

Add the red pepper flakes, oregano, and thyme. Stir together well and let simmer. Add frozen tortellini, cover, and let cook for a few minutes.

Once tortellini is tender add chicken back to the skillet and simmer for 10 to 15 minutes storing occasionally and serve hot.

Enjoy!

Makes 6 to 8 servings.

Submitted by: Josh Pokorny