Chicken Tortellini Primavera Food

TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

TORTELLINI PRIMAVERA

Steps:

• Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

CHEESE TORTELLINI PRIMAVERA

Steps:

• In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

TORTELLINI PRIMAVERA

Steps:

• 1.Put a large pot of water on to boil.
• 2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
• 3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

PESTO PRIMAVERA TORTELLINI WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F. For pesto, combine garlic, the 1 cup basil, the 1/3 cup grated Parmesan, pine nuts, lemon juice, and salt in a food processor. Cover and process until chopped, stopping to scrape down sides as necessary. With processor running, gradually add the 1/3 cup oil. Transfer to a small bowl or airtight container. Cover and refrigerate until ready to use (Pesto may be made up to 1 day ahead; allow to stand at room temperature for 1 hour before using).
• Combine zucchini, asparagus, mushrooms, bell pepper, and onion in a large roasting pan. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast for 30 to 35 minutes or until vegetables are tender and start to caramelize, stirring twice.
• While vegetables roast, heat the remaining 1 tablespoon oil over medium-high heat in a large skillet. Cook the chicken in hot oil for 12 to 14 minutes or until cooked through and no longer pink, turning once. When cool enough to handle, chop the chicken (You should have about 2 cups); set aside until ready to use.
• Cook tortellini according to package directions in a large pot; drain and return to pot. Add the roasted vegetables, chicken, and pesto, stirring gently to coat. Stir in cherry tomatoes. Season to taste with black pepper. Top with additional basil and Parmesan.
• [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
• Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
• Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
• Serve.
• Enjoy!

CREAMY TORTELLINI PRIMAVERA

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
• Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
• Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
• Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
• Stir ham and cream into carrot mixture and cook over low heat until just heated through.
• Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.