CHICKEN TORTELLINI WITH BACON
Creamy Chicken Tortellini with bacon and sundried tomato is comforting and easy dinner recipe- loaded with juicy chicken, bacon, sundried tomatoes and a delicious cream sauce.
Provided by Subhasmita
Categories Main Course noodles pasta
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil, season with salt. Cook pasta as per package instruction.
- While pasta is cooking, heat olive oil in a large skillet.
- When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
- Remove the chicken from the pan; cover with foil and keep aside.
- Clean pan if any brown bits are stuck, because we don't want the sauce to look brown.
- Add chopped bacon, cook until crispy. Remove bacon from the pan and keep aside. Discard bacon fat.
- Add butter to the pan. When butter melts add minced garlic and onion. Saute until the onion softens and raw garlic smell has disappeared.
- Stir in sun-dried tomatoes. Cook for a minute.
- Lower the heat and add cream, Parmesan cheese to the pan.
- Drain tortellini and reserve 1 cup of pasta water.
- Add cooked tortellini, chicken and Bacon to the pan. Add 1/2 cup of reserved pasta water to the pan.
- Mix everything gently and let it cook for another 1 minute on low heat.
- Remove from flame and serve topped with more parmesan on top.
Nutrition Facts : ServingSize 100 g, Calories 594.59 kcal, Carbohydrate 38.32 g, Protein 27.26 g, Fat 37.6 g, SaturatedFat 15.66 g, Cholesterol 126.29 mg, Sodium 624.37 mg, Fiber 4.45 g, Sugar 7.58 g
CREAMY CHICKEN TORTELLINI SOUP
Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Provided by Christina Egan
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
- Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g
CREAMY CHICKEN TOMATO TORTELLINI SOUP
This easy, one-pot, rich and comforting creamy chicken tomato tortellini soup is full of hearty goodness. Cheese tortellini and shredded chicken are coated in a tomato-cream soup full of herbs and fresh parmesan cheese!
Provided by Eden Westbrook
Categories Dinner
Time 16m
Number Of Ingredients 13
Steps:
- In a dutch oven, warm up the olive oil on medium heat, then add diced onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
- Let soup come to a simmer, cooking for five minutes or so to heat chicken through.
- Add cheese tortellini and let cook for five minutes until cooked through.
- Take pot off the heat, add heavy cream and parmesan cheese, then stir well to melt cheese into the soup. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish.
- Serve immediately.
Nutrition Facts : Calories 510 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 951 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
CREAMY CHICKEN TOMATO TORTELLINI
An easy, simple, delicious dish for those days when you have to make something fast. Serve with garlic bread and a salad.
Provided by Anita Hoffman
Categories Pasta
Time 25m
Number Of Ingredients 4
Steps:
- 1. Cook pasta according to package directions; drain. Return pasta to cooking pot; stir in remaining ingredients.
- 2. Cook on low heat 5 minutes or until heated through, stirring occasionally.
SUN-DRIED TOMATO AND CHICKEN TORTELLINI BAKE
An easy and delicious dinner recipe -- creamy sun-dried tomato, mushroom, spinach, and chicken tortellini prepared and cooked all in one skillet.
Provided by Chelsea
Categories Dinner
Time 27m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 399 kcal, ServingSize 1 serving
CREAMY TORTELLINI AND CHICKEN WITH SUN-DRIED TOMATOES
Note: *Reserve 2 tablespoons of the oil from the jar of sun-dried tomatoes.
Provided by Martha
Time 40m
Number Of Ingredients 15
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.
CREAMY TOMATO BASIL TORTELLINI SOUP
A rich creamy tomato soup with some tortellini to fill your tummy. Serve with some hot garlic bread! I just combined a few of my favorites from other recipes and added some parmesan it was a hit. Hope you enjoy it too!
Provided by DianeNJ
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Coat soup pan with olive oil. Add onion and garlic and saute till soft.
- Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
- Add chicken broth and stir in tomato paste till blended.
- Simmer for 20 minutes
- Add light cream and parmesan cheese.
- Add tortellini and cook till tender (at least 15 minutes).
CREAMY EASY TOMATO TORTELLINI SOUP
Foun this on Pinterest! Made it nd I just loved it! You can use 2 T. Of sun dried tomato pesto instead of the in dried tomatoes
Provided by CIndytc
Categories < 60 Mins
Time 40m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
- Bring to a simmer.
- Once simmering drop pasta into soup.
- Cook accordingly to package directions.
- Ladle into bowls, sprinkle with cheese! Enjoy!
Nutrition Facts : Calories 408.5, Fat 20.9, SaturatedFat 9.8, Cholesterol 57.6, Sodium 1155.3, Carbohydrate 41.9, Fiber 2.4, Sugar 10.6, Protein 15.4
TOMATO BASIL CHICKEN TORTELLINI SOUP RECIPE
Tomato Basil Chicken Tortellini Soup Recipe - delicious hearty creamy tomato basil soup loaded with shredded chicken and tortellini!
Provided by Courtney O'Dell
Categories soups
Time 40m
Number Of Ingredients 15
Steps:
- Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
- Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
- Add in tomato paste and garlic, cook for 1 minute.
- Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
- Add the tomatoes to the pot and mash with a potato masher or spoon.
- Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
- Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
- Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
- Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.
Nutrition Facts : Calories 388 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 834 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN TORTELLINI SOUP
This Chicken Tortellini Soup with spinach and tomatoes is so easy prepare, yet exceptionally delicious! It's made entirely in one pot and can be ready in 30 minutes or less! Put down the can of basic tomato soup and give the classic a tasty twist!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 30m
Number Of Ingredients 13
Steps:
- Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.
- Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.
- Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
- Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.
- To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!
Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 495 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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