00:02This one skillet chicken tortellini dish delivers restaurant-quality comfort with minimal cleanup.
00:09Tender tortellini swim in a creamy sage sauce, complemented by earthy mushrooms and crispy butter sage bits.
00:16Finished with bubbly melted mozzarella, it's a flavorful, easy meal ready in 30 minutes, perfect for weeknight dinners.
00:23For the sage butter base, combine 2 tablespoons of butter, 2 tablespoons of olive oil, and 4 to 5 fresh sage leaves.
00:31For the vegetables, use 8 ounces of sliced baby bella mushrooms, 1 finely chopped shallot, 1 finely chopped garlic clove, and 1 tablespoon of olive oil.
00:41For the creamy sauce, combine 2 tablespoons of all-purpose flour, 1 cup of chicken stock, 2 cups of whole milk, 1 1⁄2 teaspoons each of garlic powder and onion powder, 1 teaspoon of kosher salt, and half a cup of freshly grated parmesan cheese.
00:56For assembly, use 2 packages of fresh chicken tortellini and 4 ounces of shredded low-moisture mozzarella cheese.
01:03Preheat your oven to 400 degrees Fahrenheit and ensure you're using a large oven-proof skillet or cast-iron pan that can hold all the tortellini comfortably.
01:13Heat butter and olive oil over medium-high heat until melted and foaming.
01:18Add sage leaves and cook until crispy, infusing butter with a nutty aroma.
01:23Remove sage, then saute mushrooms until golden brown.
01:27This creates the dish's savory base.
01:29Using a slotted spoon or tongs, carefully remove the crispy sage leaves and discard them.
01:36Transfer browned mushrooms to a plate for later use in the sauce.
01:41Add 1 tablespoon olive oil to the pan, heating until it shimmers in about 1 minute.
01:46The oil should be hot enough for a shallot to sizzle.
01:50Cook finely chopped shallot for 1 to 2 minutes, stirring until translucent.
01:54Add minced garlic for another 30 seconds, taking care not to brown it.
01:59Sprinkle 2 tablespoons of flour over the mixture, forming a roux for 1 minute to eliminate the raw flour taste.
02:07Slowly whisk in chicken stock, bubbling and thickening smoothly with 2 cups milk.
02:12Stir in the garlic powder, onion powder, and kosher salt, then add the parmesan cheese.
02:17Stir until the cheese melts and the sauce becomes smooth, about 2 to 3 minutes.
02:21Add fresh tortellini and cook for 4 to 5 minutes, ensuring they are tender but firm.
02:27Remove from heat once tender.
02:29The sauce will thicken as it cools.
02:32Fold in mushrooms, sprinkle mozzarella, and bake for 4 to 5 minutes until golden.
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