PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN
Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1
TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS
An out-of-this-world Alfredo sauce over cheese tortellini that won't sit too heavy in your stomach.
Provided by Ken
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
- Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
- 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, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
- Slice chicken breast into bite-size pieces.
- Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 28.7 g, Cholesterol 156.9 mg, Fat 36.1 g, Fiber 1.7 g, Protein 30.9 g, SaturatedFat 20.2 g, Sodium 639 mg, Sugar 1.7 g
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
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