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Creamy Chicken Tortellini

Judith Hannemann
  • 35 minutes
  • Serves 4

INGREDIENTS

1

large pkg refrigerated chicken tortellini

3 cups

rich chicken stock (i.e. College Inn BOLD Rotisserie)

1 cup

light cream -or- half and half -or- whole milk

2 cups

broccoli florets (frozen or fresh)

1/4 cup

flour

1/2 cup

water

2

strips crisp-cooked bacon, diced