Tortellini Alfredo au poulet

Ingrédients

• 2 large boneless skinless chicken breasts, (cut into bite-size pieces)
• 1 cup buttermilk
• 1 large egg
• 1 cup all purpose flour
• 1 1/2 cup panko bread crumbs, (crushed a bit)
• 2 teaspoons slap ya mama seasoning
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Vegetable oil, (for frying)
• 1/2 cup butter
• 1 tablespoons flour
• 2 cups heavy cream
• 6 ounce shredded Parmesan cheese
• Salt and pepper, (to taste)
• 1/2 cup chicken broth
• 19 ounce frozen cheese tortellini pasta
• 1 cup mozzarella cheese, (shredded)

Préparation

1. 1

   In a large skillet, heat oil over medium-high heat.

2. 2

   Set up a dredging station with flour in one shallow container, buttermilk and egg whisked together in the second container, and breadcrumbs and seasonings together in the third shallow container.

3. 3

   Coat the chicken in the flour, then into the buttermilk mixture, and lastly, into the breadcrumb mixture.

4. 4

   Fry chicken pieces until golden on all sides and internal temperature reaches 165 degrees. Remove and place on a plate lined with paper towels.

5. 5

   In a large skillet, over medium heat, melt butter and then stir in flour.

6. 6

   Pour heavy whipping cream into the saucepan, and stir until combined.

7. 7

   Add Parmesan cheese, stir until melted and add salt and pepper.

8. 8

   Add chicken broth to sauce, stir.

9. 9

   Next, add the tortellini to alfredo sauce, stir to combine. Cook for 5-7 minutes, stir.

10. 10

    Spoon tortellini and alfredo sauce into individual serving bowls and top with fried chicken pieces and mozzarella cheese, or mix everything together. Serve with a side salad and garlic bread.