Chicken W Cheese Tortellini In A Sun Dried Tomato Alfredo Sauce Food

SUN-DRIED TOMATO AND CHICKEN TORTELLINI BAKE

Steps:

• Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
• Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
• Add in the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.
• Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.
• Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt.
• Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).
• Top with remaining Parmesan cheese and place in the oven.
• Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.
• Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

CREAMY TORTELLINI AND CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Put a large pot of water on to boil and once boiling, add the teaspoon of kosher salt.
• Then add in the dry tortellini and cook to slightly less than al dente. If you are using fresh, the tortellini will cook in far less time than the dry. Time it so whichever you use, it will finish cooking close to the end of the dish.
• In a large skillet or sauté pan over high heat, add two tablespoons of the oil from the sun-dried tomato jar. Once hot, add chicken and brown on both sides. Do not cook through. Center should still be pink. Slide all contents from the pan onto a platter including any liquid in the pan.
• Lower the heat to medium high and add one tablespoon of the olive oil.
• Once hot, add shallots and cook two minutes.
• Add the remaining oil.
• Add mushrooms and cook three minutes.
• Add garlic, ¼ cup of the sage, drained sun-dried tomatoes and black pepper and cook two minutes.
• Add wine and cook about one minute to evaporate.
• Add the cream, stir and add the chicken including all juices.
• Add the Parmesan, stir and taste.
• Add more salt and pepper if needed.
• Drain the tortellini and add to the pan with the chicken and toss and cook about one minute or until the mixture has thickened. Try not to cook longer so that the chicken stays tender.
• Add in the remaining sage and serve.

PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN

Steps:

• Grill chicken breasts til done, julienne, cover and set aside.
• In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
• Meanwhile, cook tortellini til done, drain.
• Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
• Heat over low heat til heated through.
• Pour onto serving platter.
• Top with fresh grated parmesan cheese.
• Garnish top with fresh chopped basil or parsley.
• *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE

Steps:

• Boil tortellini according to package directions. Set aside.
• Cut chicken into bite size pieces. Sauté chicken in olive oil.
• When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
• Add the alfredo sauce and broccoli and heat until hot.
• Pour over tortellini. Delicious!

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

Steps:

• In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
• Cover them to keep them warm and set them aside.
• Pour Alfredo Sauce into skillet.
• Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
• Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
• Heat at medium heat, stirring occasionally until warm.
• Pour over Angel Hair Pasta and serve.

CROCK POT CHICKEN WITH TOMATO ALFREDO SAUCE

Steps:

• Dump alfredo sauce, tomato sauce, garlic and red pepper in the crock pot. Add chicken breasts on top.
• Cook on high for about 4 hours OR till chicken is done.
• When chicken is cooked through, shred with a fork and mix in with sauce.
• Spoon over top of cooked noodles and enjoy.

SUN-DRIED TOMATO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
• Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
• Allow to sit, covered and chilled for about an hour so flavors can blend.

TORTELLINI WITH CHILI-TOMATO SAUCE

Steps:

• In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
• Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
• Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
• Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
• Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
• Pour sauce over tortellini; sprinkle with pine nuts and olives.

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO

Steps:

• -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
• -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
• -Serve over pasta.
• NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA

Steps:

• First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
• Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
• While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
• When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
• Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
• I like to serve with Pillsbury crescent rolls -- Enjoy!

CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium high heat.
• Put flour and 1/4 tsp each salt and pepper in a plastic food bag.
• Add chicken, close bag and shake to coat.
• Cook in skillet, turning once, 5-7 minutes until golden and cooked through.
• Add broth and tomato spread.
• Cook until hot, spoon over chicken.