Tortellini Chicken Salad With Sun Dried Tomatoes 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.

TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC

Steps:

• Preheat oven to 450 degrees F.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Cook tortellini according to package directions.
• Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
• Serve hot or at room temperature.