Chicken And Spinach Tortellini Bake Food

SUN-DRIED TOMATO AND CHICKEN TORTELLINI BAKE

Steps:

• Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
• Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
• Add in the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.
• Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.
• Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt.
• Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).
• Top with remaining Parmesan cheese and place in the oven.
• Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.
• Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

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.

CHICKEN BACON SPINACH TORTELLINI BAKE

Steps:

• Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and set aside.
• In a large sauce pan or dutch oven, heat butter over medium heat until melted. Add in garlic and cook for a minute. Whisk in flour and cook until flour is lightly browned, about 2 minutes. Add in milk and salt and increase heat to bring milk to a simmer. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese. Stir until cheese is melted and incorporated into the sauce.
• To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Stir to combine.
• Pour the mixture into the baking pan and sprinkle the remaining mozzarella cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until bubbly.

TORTELLINI AND SPINACH BAKE

Steps:

• Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
• Add the tomatoes.
• Defrost the spinach, squeeze out most of the excess water and add the garlic.
• Season with salt and pepper to taste.
• Add to the pasta and tomatoes, mix well.
• Top with feta cheese.
• In a bowl mix the soured cream and single cream.
• Season with salt and pepper to taste (don't hold back).
• Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
• Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.