Chicken Cheese Tortellini Food

CHICKEN TORTELLINI

Steps:

• CASSEROLE: Preheat the oven to 375 degrees. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9x13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
• SAUCE: Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, last remaining 1/3 cup milk, and last remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened. Add in 1 cup of sharp Cheddar cheese and 1/2 cup Parmesan cheese and whisk until completely smooth. Add in sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well.)
• ASSEMBLE AND BAKE: Pour the sauce over everything in the casserole dish and toss ingredients to coat evenly. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan cheese over top of the casserole. Cover with foil and bake for 30 minutes. Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons butter for the topping. Add the panko crumbs and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and then sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.

CHICKEN & CHEESE TORTELLINI ALFREDO

Steps:

• In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

BAKED CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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, about 3 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in 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; stir constantly until cheese is melted and sauce is smooth.
• Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

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.

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.

SAUCY CHICKEN & TORTELLINI

Steps:

• In a 5-qt. slow cooker, combine first 7 ingredients. Cook, covered, on low until chicken is tender, 6-8 hours., Stir in Alfredo sauce and tortellini. Cook, covered, until tortellini is tender, 15-20 minutes. If desired, top with Parmesan cheese and basil., Freeze option: Freeze cooled, cooked mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, in a microwave-safe dish until heated through, stirring gently; add water if necessary.

CHICKEN TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.