• 1 Pound Boneless Skinless Chicken Thighs
• 3-4 Cloves of Garlic, Minced
• 2 Tbsp Butter
• Salt and Pepper
• 1 Pint Heavy Cream
• 1 Cup Chicken Stock
• 1 Cup Water
• About 9 oz Cheese Tortellini
• 4 Oz Sun Dried Tomatoes
• 1/2 Cup Shredded Mozzarella
• 1/2 Cup Shredded Asiago

Method:

In a large skillet, melt the butter over medium high heat. Sear the chicken on both sides for two minutes and add the garlic. Season with salt and pepper. Add the cream, chicken stock and water and bring to a simmer. Add in the tortellini and tomatoes and simmer for 5-8 minutes. Reduce heat to low. Stir in the cheese until sauce is thick and creamy. Serve and enjoy!