3cupsfresh sliced mushrooms(about 12 whole medium mushrooms, give or take)
1cupwhite wineI used Pinot Grigio
2cupscream
2tablespoonschopped fresh basil
2teaspoonschopped fresh parsley
1 - 2cupsshredded Parmigiano Reggiano
Instructions
Melt butter in a medium stock pot, and saute sliced mushrooms over medium heat until they are browned. Add in white wine, cream, basil, and parsley. Bring up to a low simmer, stirring frequently, and add in the chicken and tortellini.
Continue cooking over medium-low heat, stirring frequently, for about 5 minutes. Make sure the tortellini and chicken are heated through.