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@f.nurliyana: Replying to @فاطين 🍒 bawak ni je kalau nak pergi picnic #picnic#tepipantai#camping#bekas

فاطين 🍒
فاطين 🍒
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Region: MY
Tuesday 06 October 2026 03:15:16 GMT
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Garlic-Herb Chicken with Velveeta Parmesan Tortellini Ingredients 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces 20 oz refrigerated cheese tortellini 1 tbsp olive oil 3 tbsp butter, divided 5 garlic cloves, minced and divided 1½ tsp Italian seasoning ½ tsp black pepper Salt, to taste 1 cup heavy cream ¾ cup low-sodium chicken broth 6 oz Velveeta, cut into cubes ¾ cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tbsp fresh parsley, chopped Directions Cook the tortellini according to the package instructions. Reserve ½ cup of the pasta water before draining. Season the chicken with Italian seasoning, black pepper, and salt. Heat the olive oil in a skillet and cook the chicken in batches until golden brown and the internal temperature reaches 165°F. Reduce the heat. Add 1 tablespoon of butter and half of the minced garlic, tossing with the chicken until fragrant. Transfer the chicken to a plate. In the same skillet, melt the remaining butter and sauté the rest of the garlic briefly. Pour in the heavy cream and chicken broth, then add the Velveeta. Cook over low heat, stirring until smooth and melted. Remove the skillet from the heat and stir in the mozzarella and Parmesan until creamy. Add the cooked tortellini and gently toss to coat. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency. Serve the creamy tortellini alongside the garlic-herb chicken and finish with chopped parsley. Cooking Time: 30 minutes Servings: 6 Calories: Approximately 740 per serving
Garlic-Herb Chicken with Velveeta Parmesan Tortellini Ingredients 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces 20 oz refrigerated cheese tortellini 1 tbsp olive oil 3 tbsp butter, divided 5 garlic cloves, minced and divided 1½ tsp Italian seasoning ½ tsp black pepper Salt, to taste 1 cup heavy cream ¾ cup low-sodium chicken broth 6 oz Velveeta, cut into cubes ¾ cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tbsp fresh parsley, chopped Directions Cook the tortellini according to the package instructions. Reserve ½ cup of the pasta water before draining. Season the chicken with Italian seasoning, black pepper, and salt. Heat the olive oil in a skillet and cook the chicken in batches until golden brown and the internal temperature reaches 165°F. Reduce the heat. Add 1 tablespoon of butter and half of the minced garlic, tossing with the chicken until fragrant. Transfer the chicken to a plate. In the same skillet, melt the remaining butter and sauté the rest of the garlic briefly. Pour in the heavy cream and chicken broth, then add the Velveeta. Cook over low heat, stirring until smooth and melted. Remove the skillet from the heat and stir in the mozzarella and Parmesan until creamy. Add the cooked tortellini and gently toss to coat. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency. Serve the creamy tortellini alongside the garlic-herb chicken and finish with chopped parsley. Cooking Time: 30 minutes Servings: 6 Calories: Approximately 740 per serving
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