Tortellini crémeux au poulet, aux asperges et au bacon (repas en 30 minutes)

Ingrédients

• 2 cups tortellini (, uncooked)
• 1/2 pound asparagus
• 1 tablespoon olive oil
• 1 lb chicken breast (, chopped)
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 8 slices bacon (, cooked and chopped)
• 1 cup heavy cream
• 1/4 cup Parmesan cheese (, shredded)

Préparation

1. 1

   Cook tortellini according to the package instructions, and then drain.

2. 2

   While the tortellini is cooking, cook the asparagus as you prefer: steam it or boil it in hot water. I boiled it quickly in hot water to the desired crispiness. Drain.

3. 3

   Heat olive oil in a large skillet. Add chopped chicken breast, sprinkle it generously with salt and Italian seasoning and cook the chicken, occasionally stirring, until it is completely cooked through.

4. 4

   In the skillet where you just cooked chicken, combine cooked tortellini, cooked asparagus, cooked chicken, and 2/3 of the amount of chopped cooked bacon (reserving the rest of the bacon for later).

5. 5

   Add heavy cream. Bring to boil and boil for 1-2 minutes, occasionally stirring. Sauce should thicken. Add shredded Parmesan cheese, if desired, and stir it in, while the sauce is boiling. Remove from heat.

6. 6

   Top with the remaining chopped cooked bacon and serve.