1 pound uncooked H-E-B Marinated Lemon Chicken Breasts
1 pound asparagus, tough ends removed
2 medium shallots, finely chopped
1 tablespoon H-E-B Butter
1 cup H-E-B Heavy Whipping Cream
1/2 cup grated Parmesan cheese
1/2 teaspoon Alessi Sea Salt
1/2 teaspoon Hill Country Fare Ground Black Pepper
Bring 3 quarts water to a boil in a 4- to 5-quart pot.
Meanwhile, heat a large nonstick skillet over Medium-High heat. Brown chicken breasts 2 minutes per side. Reduce heat to Medium-Low; cover skillet partially and cook 5 minutes longer or until chicken is done (165 degrees internal temperature and juices run clear). While chicken cooks, remove and discard tough ends from asparagus; cut into 1-inch pieces. Chop shallots finely.
Remove chicken to a plate; leave any remaining juices in skillet. Add butter and shallots to skillet. Cook 2 minutes; scrape up and stir in any browned bits left in bottom of skillet. Stir in cream, Parmesan, salt and pepper; bring to a boil and cook 2 minutes or until cheese melts, stirring constantly. Remove skillet from heat; cover to keep warm.
Cook tortellini in boiling water according to time on package; add asparagus during last 2 minutes of cooking time. Drain well.
Cut chicken into 4 portions. Spoon tortellini mixture over chicken and serve immediately.
No Nutritional Information Available