Easy Tortellini Alfredo Food

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

EASY TORTELLINI ALFREDO

Steps:

• Bring a pot of water to a boil. Add tortellini. Boil 3 minutes. use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
• In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute til fragrant.
• Sprinkle flour over the melted butter and garlic and stir until a paste forms.
• Gradually whisk in milk until smooth and fully incorporated.
• Stir in salt, pepper, and 1/2 cup reserved pasta water.
• Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
• Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce.
• Taste, add salt and pepper if needed. Stir in tortellini for 2-3 minutes til hot throughout and top with cracked black pepper, parsley, and grated parmesan if desired.

SIMPLE & CREAMY TORTELLINI ALFREDO

Steps:

• Combine broth and water in saucepan.
• Bring to a boil over medium-high heat and add tortellini.
• Reduce heat to medium low and simmer 8-9 minutes, covered.
• Add cream cheese and veggies and heat until cream cheese is completely incorporated.
• Add shredded cheese and meat and stir well.

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
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CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

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.

FAST TORTELLINI ALFREDO

Steps:

• Mix cream cheese spread, milk and Parmesan in large saucepan until well blended. Stir in tortellini and peas; cover.
• Cook on medium-low heat 5 min., stirring occasionally.
• Stir in ham; cook 3 to 5 min. or until heated through, stirring occasionally.

SIMPLE & CREAMY TORTELLINI ALFREDO

Steps:

• Bring broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)
• Stir in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
• Stir in shredded cheese and bacon.

TORTELLINI WITH LIGHT ALFREDO SAUCE

Steps:

• Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
• In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
• Whisk to dissolve powder, then cook over medium for five minutes.
• Add parmesan and whisk again for twenty seconds.
• Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!

EASY CHEESE TORTELLINI ALFREDO

Steps:

• In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 45 minutes.
• Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.