You will need 4-6 oven-safe gratin or crème brulee dishes to prepare this recipe.
Yield:4-6 servings (depending on the size of your dish) 1x
Prep:15 minsCook:25 minsTotal:40 minutes
1 14.5-ounce can diced tomatoes, drained
1 teaspoon salt, divided
1 pound of sliced bacon
3 tablespoons butter
1 tablespoon flour
3 cups heavy cream
¼ teaspoon freshly ground black pepper
Pinch freshly grated nutmeg
1 cup grated Parmesan Reggiano, divided
6 ounces shredded fontina cheese, divided
1 ½ cups finely chopped fresh basil
1 tablespoon finely minced fresh garlic
1 pound boneless skinless chicken breast ,cut into bite sized pieces
13-ounce bag frozen tri-colored tortellini
Place tomatoes into a strainer over a bowl and sprinkle with ½ teaspoon salt and let sit at room temperature while you prepare the rest of the dish.
Cook bacon until crisp and drain on paper towels. Cut bacon strips into bite sized pieces and set aside. Reserve 2 tablespoons of bacon fat.
In a medium pot, melt butter over medium heat and add flour. Cook for four minutes stirring often. While this is cooking, heat cream to hot but not scaled either in a small sauce pan or in the microwave.
Add the hot cream to the butter and flour mixture one third at a time whisking on each third to form a smooth sauce. Add ½ teaspoon of salt, pepper, nutmeg, ½ cup of Parmesan cheese, 3 ounces of the fontina cheese, fresh basil and minced garlic. Stir to combine, heat to hot and remove from heat. Set aside.
Preheat oven to 375 degrees.
In a large saute pan over medium high, heat two tablespoons of bacon fat and cook chicken for about 1-2 minutes on each side. Should be slightly under-cooked as it will cook further in the oven. Remove cooked chicken to a dish or plate.
Boil a pot of water and cook tortellini according to package instructions but remove from the water before the tortellini is fully cooked, as it will cook further in the oven.
Depending on the size of your dishes, arrange four to six oven-safe, wide flat gratin-crème brulee dishes on a parchment-lined sheet pan and spray each dish lightly with pan spray.
Spoon about two tablespoons of sauce on the bottom of each dish and spread to cover bottoms.
Divide the cooked tortellini, cooked chicken, cooked bacon and the drained diced tomatoes among the individual dishes.
Pour the sauce over each filled dish, dividing evenly.
Sprinkle the remaining Parmesan and Fontina over the tops of the six dishes.
Place the sheet pan in the oven and bake for 20-25 minutes until the tops are browned and bubbly.
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