Keitherickson

Ingredients 1 pound ground beef 1/2 teaspoon Montreal steak seasoning 1 cup water 1 teaspoon beef bouillon granules 1 package (19 ounces) frozen cheese tortellini 1 cup shredded Italian cheese blend Directions In a large skillet, cook beef over medium heat until no longer pink, 5-6 minutes; crumble meat; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Directions Preheat the oven to 425 degrees F. Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan. Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley. Ingredients 1 1/2 cups heavy cream 4 tablespoons (1/2 stick) unsalted butter 2 pinches freshly grated nutmeg 1 1/2 cups grated Parmesan Kosher salt 18 ounces frozen cheese tortellini 2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds) 1/4 cup chopped fresh flat-leaf parsley