One of my most favorite things in this world is alfredo. I could sit and eat this all day every day. I actually found this particular recipe while surfing pinterest. I adore pinterest. This recipe came from a site called Yellow Bliss Road. I must tell you, I love this recipe. I’m not sure where they found it, but it’s truly heavenly. I changed a few things here and there, but overall the credit truly goes to them.
My boys ate the WHOLE PAN. I didn’t even try to stop them. I sat back and watched and it was like two wild, starving dogs fighting for the last scrap of food. You’d hear grunts every once in a while, mmm, yum, rooorr roor roooooor. No just kidding, they weren’t acting all savage. They did enjoy it though
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups diced ham
1 20-ounce package fresh or frozen cheese tortellini
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream (since I added extra cheese, I did add more. 1/2- 1 cup)
1 1/2 cups fresh shredded Mozzarella cheese (I added a bit more)
1/4 cup fresh shredded Parmesan cheese (I used about 1/8 cup more)
Fresh chopped parsley
Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook, stirring often, until softened. Add diced ham and garlic and cook for several minutes, until browned. Add chicken broth, tortellini and heavy cream. Stir until combined and bring to a boil. Cook for about 8-10 minutes or until most of the liquid is absorbed and tortellini are tender. Meanwhile, heat the broiler on your oven (place the rack in the center of your oven). Remove from heat. Stir in half of the Mozzarella and all of the Parmesan cheese until melted. Top with remaining Mozzarella and place under the pre-heated broiler for about 3-5 minutes, until golden and bubbly (watch closely to avoid burning). OR if you prefer not to use the broiler, cover and let sit for 5-7 minutes, or until cheese is melted. Garnish with fresh, chopped parsley and serve immediately.