Tortellini au poulet « épouse-moi »

Ingrédients

• 4 slices of bacon, chopped
• 1 shallot, diced
• 1 Tbsp minced garlic
• 2 cups water
• 1 Tbsp Better than Bouillon Chicken Base
• 1 (20 oz) package Buitoni Tortellini (refrigerated)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2-3 cups chopped, cooked chicken (I use rotisserie)
• 1 (6.7 oz) jar sundried tomatoes, drained and chopped
• 1/2 cup shredded parmesan cheese
• 1/2 cup heavy cream or 4 ounces cream cheese

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to sauté setting. When display says HOT add in the bacon and fry until crisp. Use a slotted spoon to move the bacon to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.

3. 3

   Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.

4. 4

   Pour water into pot and scrape bottom of pot so nothing is sticking.

5. 5

   Add in chicken base, tortellini, salt, pepper, Italian seasoning and chicken.

6. 6

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.

7. 7

   Stir in the sun-dried tomatoes, parmesan and cream. Finally stir in the bacon.

8. 8

   Scoop onto plates and enjoy!

9. 9

   --- Slow Cooker Instructions: ---

10. 10

    Heat a pan over medium high heat. Add in the bacon and fry until crisp. Use a slotted spoon to move the bacon to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.

11. 11

    Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.

12. 12

    Add shallot, garlic, water, chicken base, tortellini, salt, pepper, Italian seasoning and chicken into slow cooker and stir.

13. 13

    Cover and cook on low for 2 hours.

14. 14

    Stir in the sun-dried tomatoes, parmesan and cream. Finally stir in the bacon.

15. 15

    Scoop onto plates and enjoy!