Hot And Saucy Tortellini Food

CHEESE TORTELLINI IN GARLIC BUTTER SAUCE

Cheese Tortellini in Garlic Butter Sauce image

An easy, delicious recipe for Cheese Tortellini in a simple garlic butter sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less.

Provided by Meggan Hill

Categories Appetizer Main Course Side Dish

Time 15m

Number Of Ingredients 8

Ingredients

32 ounces chicken broth (or vegetable broth, divided (see note 1))
2 tablespoons cornstarch ((see note 2))
1 (16 ounce) package frozen cheese tortellini ((see note 3))
4 tablespoons butter ((see note 4))
2 cloves garlic (minced)
2 teaspoons dried basil
1/4 cup Parmesan cheese (for garnish)
Fresh basil (chiffonade, for garnish, optional)

Steps:

In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

Nutrition Facts : Calories 508 kcal, Carbohydrate 55 g, Protein 21 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 1523 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SAUCY CHICKEN & TORTELLINI

Saucy Chicken & Tortellini image

This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. -Mary Morgan, Dallas, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 medium sweet red pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (24 ounces) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 packages (9 ounces each) refrigerated cheese tortellini
Grated Parmesan cheese, optional
Torn fresh basil, optional

Steps:

In a 5-qt. slow cooker, combine first 7 ingredients. Cook, covered, on low until chicken is tender, 6-8 hours., Stir in Alfredo sauce and tortellini. Cook, covered, until tortellini is tender, 15-20 minutes. If desired, top with Parmesan cheese and basil., Freeze option: Freeze cooled, cooked mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, in a microwave-safe dish until heated through, stirring gently; add water if necessary.

Nutrition Facts : Calories 437 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 922mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein.

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)

Tortellini With Roasted Garlic Sauce (Appetizer) image

This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.

Provided by GaylaJ

Categories Christmas

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 large head of garlic
1 (9 ounce) package fresh tortellini (I used tri-colored five cheese)
2 -3 tablespoons olive oil
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream (I used light, rather than nonfat)
1/3 cup grated parmesan cheese
2 tablespoons Frank's red hot sauce

Steps:

Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7