Chicken And Tortellini With Parmesan Cream Sauce Food

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 TORTELLINI WITH BACON

Steps:

• Bring a pot of water to boil, season with salt. Cook pasta as per package instruction.
• While pasta is cooking, heat olive oil in a large skillet.
• When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
• Remove the chicken from the pan; cover with foil and keep aside.
• Clean pan if any brown bits are stuck, because we don't want the sauce to look brown.
• Add chopped bacon, cook until crispy. Remove bacon from the pan and keep aside. Discard bacon fat.
• Add butter to the pan. When butter melts add minced garlic and onion. Saute until the onion softens and raw garlic smell has disappeared.
• Stir in sun-dried tomatoes. Cook for a minute.
• Lower the heat and add cream, Parmesan cheese to the pan.
• Drain tortellini and reserve 1 cup of pasta water.
• Add cooked tortellini, chicken and Bacon to the pan. Add 1/2 cup of reserved pasta water to the pan.
• Mix everything gently and let it cook for another 1 minute on low heat.
• Remove from flame and serve topped with more parmesan on top.

CHICKEN TORTELLINI IN CREAM SAUCE

Steps:

• In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

SLOW-COOKER CHICKEN PARMESAN TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix pasta sauce, broth and salt in cooker. Add chicken breasts.
• Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken with slotted spoon to cutting board, and shred.
• Meanwhile, stir tortellini into cooker. Cover; cook on Low heat setting 15 minutes.
• Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese; cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil.

ONE POT CHICKEN WITH TORTELLINI

Steps:

• Heat the olive oil in a large pan over medium-high heat.
• Add the chicken to the pan and season to taste with salt and pepper.
• Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
• Remove the chicken from the pan; cover with foil to keep warm.
• Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
• Stir in the chicken broth and cook 2 minutes or until slightly thickened.
• Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
• Stir in the cream and parmesan and cook for 1 more minute.
• Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
• Fold in the tomatoes. Sprinkle the parsley over the top and serve.

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
• Melt butter in large pan over medium heat.
• Add cooked tortellini. Stir gently until coated with butter.
• Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
• Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

TORTELLINI WITH BASIL-CREAM SAUCE

Steps:

• 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, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and keep warm.
• Blend tomatoes, 1/4 cup parsley, 4 tablespoons Parmesan cheese, basil, pepper, and bouillon in a food processor until smooth. Set aside.
• Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until softened and fragrant, about 1 minute. Pour in tomato-basil blend. Add salt; reduce heat to medium-low and let simmer 5 minutes. Pour in heavy cream; bring to a slow boil over medium-high heat. Reduce heat and let sauce simmer until thickened, 10 to 15 minutes.
• Pour sauce blend over cooked tortellini. Top with remaining 3/4 cup parsley and 1 tablespoon Parmesan.

CREAMY CHICKEN FLORENTINE

Steps:

• Place a large skillet over medium heat. Melt 1 tablespoon butter and olive oil together. Cook chicken for 5 minutes per side until golden brown and no longer pink.
• Remove chicken from pan, transfer to a plate, and cover to keep warm.
• To the same pan, add mushrooms and a pinch of salt and saute until tender. Remove from pan. Wipe out the pan.
• Return skillet to heat. Melt remaining butter and garlic. Cook for 30 seconds to 1 minute until fragrant. Stir in flour and cook for 1 minute to remove the raw flour taste.
• Add wine to the skillet to deglaze and simmer for 3 minutes until the sauce begins to thicken.
• Add milk and cook, stirring frequently, until sauce thickens. Add Parmesan cheese. Continue to stir until cheese is melted. Add salt and pepper to taste.
• Add spinach to the sauce and cook until wilted Add mushrooms back in and stir into sauce.
• Return chicken to pan. Spoon sauce over chicken. Serve warm.

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• In a medium saucepan over medium heat, add the olive oil and the onion. Cook for about 5 minutes, until the onion is translucent. Add the garlic and the red pepper flakes and cook an additional 2 minutes, until fragrant.
• Add the white wine, and simmer until most of the liquid is gone, about 4 more minutes. Pour in the pureed tomatoes and the Italian seasoning and bring the sauce up to a simmer. Cover with a tight-fitting lid, and let cook for 15 minutes.
• Meanwhile, bring a large pot of water to a boil for the tortellini. Cook according to the package. Set aside.
• Add the heavy cream and the parmesan to the sauce and stir well to combine.
• Toss the sauce with the tortellini and top with additional parmesan, chopped basil, and black pepper.

CHEESE TORTELLINI IN ROSé SAUCE

Steps:

• Step 1
• SAUTÉ onion and mushrooms in hot oil for 3- 5 minutes. Step 2
• ADD eggplant and zucchini and sauté until tender (4- 6 minutes) Step 3
• POUR in Olivieri® Creamy Rosé and bring to a fragrant simmer. Step 4
• BOIL Olivieri® 3 Formaggi Tortellini until perfectly tender (6 to 8 minutes). Drain pronto. Step 5
• ADD pasta and mozzarella to sauce & veggie mixture. Step 6
• SERVE to hungry guests! Flavor Tip Top with finely sliced fresh basil for a delicious addition to this dish.