Baked Chicken Tortellini Alfredo Food

CHICKEN TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

BAKED CHICKEN TORTELLINI "ALFREDO"

Steps:

• Preheat oven to 400°F (200°C). Steam cauliflower for about 10 minutes or until extremely tender but not mushy. Transfer to food processor; add Parmesan, garlic, salt and pepper. Process until smooth.
• Meanwhile, cook tortellini in large pot of boiling, salted water until tender, adding broccoli during the last 2 minutes. Drain and reserve 1/2 cup (125 mL) cooking water.
• Toss together tortellini, cauliflower sauce and reserved pasta water. Stir in chicken, mozzarella and peas. Transfer to greased 13- x 9-inch (3 L) casserole dish.
• Toss together bread crumbs, mozzarella, parsley and butter; sprinkle over casserole. Bake for 20 to 25 minutes or until heated through and topping is golden brown.

SKILLET CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

BAKED CHICKEN TORTELLINI ALFREDO RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 3 minutes until the tortellini float to the top and the filling is hot.
• Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes.
• Pour in the heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil.
• Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper to the saucepan, then stir constantly until the cheese is melted and the sauce is smooth.
• Drain the tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour the sauce on top, then cover with mozzarella cheese.
• Bake in the oven for 20 to 30 minutes until the cheese is melted and golden brown.
• Garnish with fresh parsley and serve hot. Enjoy!

ALFREDO TORTELLINI AND CHICKEN

Steps:

• Preheat a 325 degree oven.
• If using dry tortellini, boil water and add tortellini, cook as directed and drain (have tortellini cooking when you start the chicken).
• (If using fresh tortellini, set package aside until last couple of steps.) In a large oven safe skillet, heat olive oil over medium heat.
• Press garlic through garlic press and saute in olive oil until slightly browned.
• Add diced chicken breasts and saute until juices run clear.
• If using package of Alfredo sauce, mix ingredients for sauce and cook as directed (do while chicken is cooking).
• (If using fresh Alfredo sauce, set aside until last couple of steps.) Add tortellini, alfredo sauce and fresh grated pepper to chicken.
• Mix well.
• Grate parmesan cheese on top of mixture and put in oven until cheese starts to melt.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.