Creamy Lemon Garlic Herb Chicken with Tortellini

Ingredients

• 2 lbs. organic chicken pieces ((You can use breasts, thighs, drumsticks, etc.))
• 1-2 Tbsps On Everything All-Purpose Blend
• 2 tsps smoked paprika
• 4 Tbsps unsalted butter
• 1 (8 oz.) package cheese + spinach tortellini ((You can use your fave tortellini))
• 1 Tbsp Extra virgin olive oil
• 4-6 garlic cloves, minced
• 2 cups chicken stock, organic ((You can also sub with chicken bone broth for extra nutrtients))
• 1 1/2 cups organic heavy cream
• 3 Tbsps white cooking wine ((You can sub with chicken stock, if desired))
• 3 Tbsps all-purpose flour, organic
• 1 tsp On Everything All-Purpose Blend
• 1 tsp sea salt
• 1 tsp lemon zest ((You can sub with 1 lemon, thinly sliced to add to the sauce while cooking))
• 1/2 lemon, freshly-squeezed
• 1 cup freshly-grated parmesan cheese
• 1 cup chopped kale

Instructions

1. 1

   --- SEASON THE CHICKEN: ---

2. 2

   In a large bowl, add your freshly cleaned + rinsed chicken along with the On Everything All-Purpose seasoning, and smoked paprika, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.

3. 3

   --- SEAR THE CHICKEN: ---

4. 4

   In a large skillet (12-inch) over medium-high heat, add the butter and once fully melted, add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.

5. 5

   --- TO MAKE THE CREAMY LEMON GARLIC HERB SAUCE: ---

6. 6

   In the same skillet, add 1 tablespoon of olive oil until heated.

7. 7

   Add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes. Add in the On Everything All-purpose blend and salt and stir until well combined. Add in the flour and continue to stir.

8. 8

   Reduce the heat to medium-low and add in the chicken stock, and the seared chicken, stirring to combine everything. Allow the chicken to cook for 15-20 minutes, reducing the heat to low for it to simmer, if needed.

9. 9

   Add in the heavy cream, lemon juice, lemon zest and white wine, stirring until combined. Let it slightly bubble for another 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.

10. 10

    Add in the chopped kale, stirring until combined. Let everything simmer or until the chicken is cooked through and tender. In the last 5 minutes, add the tortellini and stir to incorporate.

11. 11

    Stir the sauce occasionally and spoon it unto the as they continue to cook.

12. 12

    Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.

13. 13

    Bon Appetit!