Creamy Tomato Tortellini Soup
1 medium onion, diced
2 tbsp olive oil
3 garlic cloves, minced
1.5 tbsp italian seasoning
28 oz can diced tomatoes
15 oz can tomato sauce
fresh basil, chopped
salt & pepper to taste
4 cups chicken stock
1/2 cup heavy cream
20 oz bag refridgerated tortellini
shredded parmesan cheese
In large pot, sautee onion in olive oil until soft. Stir in garlic. Add seasonings, tomatoes, tomato sauce, chicken stock, and heavy cream. Simmer 15 minutes. Stir in bag of tortellii and cook according to tortellini package directions. (Usually around 5-7 minutes) Garnish with fresh basil and shredded cheese!
Garlic and Herb Pok Tenderloin
Bacon Cheddar Ranch Skillet
Recipe from – Kristen Stepp
1 pound Penne Noodles (A little less than a whole box)
6 strips os bacon, diced
1 tbsp butter
2 boneless skinless chicken breasts, cut into bite sized peices
2 tbsp all purpose flour
1 packet (or 3 tbsp) ranch mix
2 cups milk
1 cup shredded cheddar cheese
salt & pepper to taste
1. Cook pasta according to package directions in boiling salted water; drain, return to pot and keep warm.
2. Meanwhile, cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1 tbsp of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings. Then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle chicken with flour and ranch dressing mix. Toss around to coat all chicken evenly. Stir in the milk and cook, stirring occasionally until sauce has begun to thicken. Stir in the cheddar cheese and half of the reserved bacon. Cook and stir until the cheese is melted. Taste and season accordingly.
5. Add the pasta to the chicken and cheese sauce. Stir to combine. Serve topped with bacon and green onion.
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