Description
This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?
Ingredients
- ½ pounds Bacon
- 2 whole Chicken Breasts
- ¾ teaspoons Salt, Divided
- 1-½ teaspoon Garlic Powder, Divided
- 3 cups Water
- 20 ounces, weight Cheese Tortellini
- 2 pounds Asparagus
- 2 cups Half-and-half
- ⅔ cups Grated Parmesan
Preparation
Cook bacon until crisp. Set aside. Drain grease but don’t clean pan.
Chop chicken breasts. Add to pan with ½ teaspoon salt and 1 teaspoon garlic powder. Cook until done. Remove to plate.
Add water to pan and bring to a boil. Add tortellini and cook 3 minutes.
Break rough ends off asparagus and cut into 2-inch pieces. Add to pot and cook 2 additional minutes. Drain if there is water remaining.
Add half-and-half, Parmesan, remaining salt, and remaining garlic powder. Cook until thick, about 3 minutes. Stir in chicken and bacon. Serve hot with your favorite vegetable.
