Chicken Tortellini with Broccoli

1-2 lbs chicken tenderloins, cut into 1" cubes

1/2 t. salt

1/2 t. pepper

1 1/2 t. Italian seasoning

1 t. McCormick's sweet onion bacon seasoning

2 T. all-purpose or Wondra flour

1 T. butter

2 T. olive oil, divided

1 shallot, minced, I used Easy Onion (1/2 c. = 1 medium onion)

4 cloves garlic, minced, I used Easy Garlic (1/2 t. = 1 clove)

1/4 t. red pepper flakes

1 can Del Monte diced tomatoes with basil, garlic & oregano

6 oz. can tomato paste

1 can chicken broth

1 1/2 lbs cheese tortellini

1 c. heavy whipping cream

2x16 oz. bags broccoli, chopped

1/2 c. Parmesan cheese

Place cubed chicken in large ziploc bag. Add salt, pepper, Italian seasoning, & McCormick seasoning. Seal bag and toss to coat chicken. Add flour and toss again until lightly coated. Heat a large skillet or cast iron pan over medium heat. Add butter & 1 T. oil. When it is hot, add chicken in a single layer. Cook chicken, tossing a couple of times until browned and cooked through. Remove to a bowl or plate. (Placing inside the microwave will keep it warm until you are ready for it.) Add remaining oil, garlic, onion, and diced tomatoes to the skillet. Saute for 3 minutes, stirring often, until soft and fragrant. Season with red pepper flakes and a pinch of salt & pepper. Add tomato paste & broth. Stir to combine, scraping yummy bits off bottom. Stir in tortellini, bring to a simmer, and reduce heat to remain a low simmer. Cover and let simmer 3-4 minutes until tortellini is cooked. Stir halfway through to make sure it is cooked evenly. Remove lid and add chicken, chopped broccoli, cream, and Parmesan cheese until everything is well combined. I served with a Caesar salad and garlic bread. This was a big hit! Husband and son went back for 2nd helpings!

1st pic: McCormick seasoning; 2nd pic: chicken cooking; 3rd pic: sauce and tortellini cooking; 4th pic: broccoli, parmesan, and remaining ingredients added; 5th pic: ready to eat!