Tortellini with Chicken and Cream Sauce

• 2 Tablespoons Olive Oil
• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Chunks
• 2 cloves Garlic, Minced
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 2 Tablespoons Flour
• 2 cups Milk
• 4 ounces, weight Cream Cheese
• 1 cube Chicken Bouillon
• 13 cups Parmesan Cheese, Grated
• 1 bag 19 Oz Frozen Cheese Tortellini
• 1/4 cups Fresh Basil, Cut Into Ribbons

1. Add olive oil to skillet and turn heat to medium-high.
2. Add chicken and garlic.
3. Season with salt and pepper.
4. Stir chicken occasionally, turning to brown on all sides.
5. When chicken is cooked through, remove from skillet and set aside.
6. Stir flour into remaining oil, whisking until it starts to brown.
7. Stir in milk and cream cheese, whisk until smooth.
8. Add chicken bouillon and parmesan cheese.
9. Whisk or stir until bouillon is dissolved.
10. Add cooked tortellini and chicken.
11. Lower heat to medium-low and continue to cook for about 7 to 10 minutes.
12. To cut basil into ribbons: stack leaves on top of one another and roll up lengthwise and cut across with a knife.
13. Stir into chicken mixture and serve.
14. Enjoy!
15. Miss

olive oil, chicken breasts, garlic, salt, pepper, flour, milk, weight cream cheese, chicken bouillon, parmesan cheese, frozen cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/tortellini-with-chicken-and-cream-sauce/ (may not work)