Boil 2 pounds of cheese tortellini & drain. Meanhwile cut 1 pound of chicken breast thin lengthwise to make thin cutlets & season chicken with salt, pepper & garlic powder
Brown the chicken in 1 T butter with 2 T olive oil in a non stick skillet
Remove the chicken from pan then add 1 T butter & 1 clove garlic minced then stir in 1 T flour add in 1 pint of half & half & enough crushed tomatoes to make the sauce pink (about 2/3 c). Salt & pepper to taste & add 1/2 c of pecorino romano cheese & 6 fresh basul leaves.. Stir until thicken & add the tortellini. Slice the chicken into strips & add in as well. (if you want this wetter add more 1/2 & 1/2 ..if you like more tomato add more crushed tomatoes..) the flour added to this keeps you from having to use extra butter & heavy cream..