2 tbsp butter ▢1 lb chicken breasts ▢salt and pepper to taste ▢1 large onion diced ▢3 tsp minced garlic ▢1/4 cup all-purpose flour ▢4 cup low-sodium chicken broth ▢1 cup Half and Half ▢9 oz cheese tortellini ▢1 tsp crushed red pepper flakes ▢fresh basil for garnish ▢shredded Parmesan cheese
Cook the chicken in a heated skillet coated with olive oil for six minutes per side, or until thoroughly cooked.
Season with salt and pepper and set aside to cool.
Melt butter over medium-high heat in a large skillet. Onion should be cooked until translucent, approximately 2 minutes.
Cook the garlic until it becomes aromatic. Whisk in flour for two to three minutes, or until golden.
Add chicken broth and cream of potato. Soup for fifteen minutes, or until thickened.
Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.