Savory Asiago Tortelloni Alfredo with Grilled Chicken
Tender grilled chicken over cheese tortelloni in a creamy Alfredo sauce, finished with asiago and fresh parsley.
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Cooking tools:
- Meat tenderizer
- Grill pan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Whisk
- Stove
- Pot
- Colander
- Wooden spoon
- Oven
- Baking dish
- Measuring cup
- Spatula
- Plate
Ingredients
- 1 pound boneless, skinless chicken breasts or cutlets
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream, at room temperature
- 1 cup Parmesan cheese, freshly grated and at room temperature
- 1/2 cup Asiago cheese, freshly grated and at room temperature
- 1 pound cheese tortellini or tortelloni, cooked per package directions
- 1/4 cup panko breadcrumbs
- 1/2 cup mozzarella cheese, shredded
- Fresh parsley, chopped, for garnish
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