Italian Mushroom Chicken

1 pound chicken thighs boneless and skinless and cut into bite size pieces
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1 medium onion chopped
4 cloves garlic minced
1 pound mushrooms cleaned and sliced
1 tsp Basil
1 tsp Oregano
1 tsp Rosemary
1 tsp Marjoram
1 tsp Thyme
1 tsp Sage
1 tsp paprika
1/2 tsp pepper flakes
1 tsp Worcestershire sauce
1 Tbsp flour
1 cup sour cream
2 cups broth

Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.

In the same skillet sauté garlic, onion and mushrooms until tender.

Stir in seasoning, Worcestershire, wine and cook 3 minutes.

Stir in flour and cook 1 minute.

Stir in chicken broth and sour cream and bring to a boil.

Reduce heat, and let simmer 5 minutes.

Add chicken back in and heat through.

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Tortellini Soup

 1 onion, 🧅 chopped

6 garlic 🧄 cloves, minced

1 lb italian sausage, casings removed

2 carrots 🥕 chopped

3 ribs celery sliced

1 Tbsp Oregano 🌿

1 Tbsp Basil 🌿

8 cups broth 🐓

28 oz can crushed tomatoes 🍅

2 Tbsps tomato 🍅 paste

1 bunch kale, 🥬 stemmed and roughly torn

16 oz uncooked tortellini

1 cup heavy cream

1/2 tsp red pepper 🌶️ flakes

Sauté sausage, onions, and garlic, breaking up meat until browned

Stir in broth , crushed tomatoes, tomato paste, carrots, celery, basil, oregano and pepper flakes

Bring to a boil, reduce heat and simmer 30 minutes

Stir in the kale, tortellini, and cream

Bring back to a boil and cook 5 minutes

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