Cheesy Chicken Tenders Tortellini Alfredo

• Meanwhile, peel, then finely chop shallot. 
• Peel, then mince or grate garlic. 
• Cut broccoli into bite-sized pieces. 
• Pat chicken dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
• Heat the same pan over medium heat. 
• When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt. 
• Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until tender and fragrant, 3-4 min. 

• Meanwhile, add tortellini to the boiling water. Cook for 1 min.
• Add broccoli to the pot with tortellini. Cook stirring occasionally, until tortellini and broccoli are tender, 2-3 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain very well. 

• Sprinkle Cream Sauce Spice Blend over shallots and garlic. Stir to coat. 
• Add cream, cream cheese and 1/2 cup (3/4 cup) water. Bring to a simmer. 
• Cook, stirring often, until sauce thickens slightly, 2-3 min. 
• Remove from heat. 

• Add tortellini, broccoli, half the Parmesan and half the reserved cooking water to the pan with sauce. (NOTE: For 4 ppl, combine ingredients in the large pot!)
• Season with pepper, then toss to coat. (TIP: For a lighter sauce, add more reserved cooking water, 1-2 tbsp at a time!)
• Divide tortellini and broccoli alfredo between plates. 
• Thinly slice chicken and divide between plates.
• Sprinkle remaining Parmesan overtop. 

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm. Use the same pan to cook the shallots.