Chicken N Tortelloni Alfredo Food

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.

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.

CHICKEN 'N TORTELLONI ALFREDO

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the cooking time.
• Meanwhile, combine chicken breast strips and sauce in saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat.

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.

30 MINUTE CHICKEN & BROCCOLI TORTELLINI ALFREDO BAKE

Steps:

• Preheat the oven to 425°F.
• Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. 2 minutes before the tortellini finishes cooking, add the broccoli to the pot.
• As the tortellini cooks, prepare the chicken and alfredo sauce. Melt half of the butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Add the chicken to the skillet and cook until well-browned all over and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the heavy cream and place the remaining butter in the skillet. Bring to a simmer, whisking constantly. Whisk in the parmesan cheese, until fully melted and thickened. Whisk in half of the mozzarella cheese.
• Place the chicken, tortellini, and broccoli in a 2.7 quart baking dish. Pour over the Alfredo sauce and toss to combine. Top with the remaining mozzarella.
• Bake 10 minutes, or until the cheese begins to bubble and brown. Garnish with chopped fresh parsley.

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.