Ingredients
1 package (19 ounces) frozen cheese tortellini2 tablespoons olive oil, divided 1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 teaspoons Italian seasoning, divided 1/2 teaspoon salt1/4 teaspoon pepper1 large onion, chopped1 habanero pepper, seeded and finely chopped3 garlic cloves, minced1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained2 cups heavy whipping cream1/2 cup shredded Italian cheese blend1/3 cup chopped fresh basil
Preparation
Cook pasta according to package directions; drain.
Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
In the same pan, add onion, habanero pepper, garlic and the remaining 1 teaspoon Italian seasoning and 1 tablespoon oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.
