30 Minute Chicken Broccoli Tortellini Alfredo Bake Food

DUMP AND BAKE TORTELLINI ALFREDO WITH CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
• Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
• Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
• Return dish to the oven, NOT covered, for about 5-10 more minutes, or just until vegetables are tender and cheese is melted.

TORTELLINI ALFREDO

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour. Gradually add the half and half, whisking constantly.
• Bring the sauce to a gentle boil, then reduce heat to low.
• Slowly sprinkle in the cheeses, continuing to whisk. It will continue to thicken as it simmers.
• Bring a pot of water to a boil and add the broccoli. Cook for 2 minutes.
• Add the tortellini and cook for 4 minutes. (Confirm cooking time on package.)
• Drain the tortellini and broccoli and add to the Alfredo sauce, stir to combine.
• Garnish with parsley and serve!

BROCCOLI CHICKEN TORTELLINI

Steps:

• Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through.