Chicken Tortellini Bake With Banana Cake Bon Bons Food

CHICKEN TORTELLINI BAKE WITH BANANA CAKE BON BONS

Steps:

• Chicken Tortellini Bake:.
• Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
• Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F.
• Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.
• Nutritional Information: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%.
• Banana Cake Bon Bons:.
• Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw.
• Line baking sheet with foil. (Be sure pan will fit in your freezer.).
• Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.
• Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.
• Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.).
• Nutritional Information: CALORIES (per 1/12 recipe) 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.

CHICKEN AND SPINACH TORTELLINI BAKE

Steps:

• Preheat oven to 350 degrees.
• Oil casserole dish with olive oil, then dice up the chicken breast and season with salt, pepper and garlic powder.
• Bake the diced up chicken 20-30 minutes until no longer pink.
• While the chicken is baking, boil the tortellini until al dente, normally 5-6 minutes, then drain and set aside.
• Take the diced chicken and place on a plate leave the drippings.
• Spread 2/3 Celsius of the sauce into the bottom of the dish, then stir to mix drippings and sauce together.
• Lay half of the tortellini over the sauce, top with half the chicken, spinach, cheese, and sauce.
• Repeat layers and finish with sprinkling remaining cheese on top.
• Bake, uncovered for 45 minutes until hot and bubbly.