Chicken And Three Cheese Tortellini Recipes

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

ONE-POT CREAMY CHICKEN TORTELLINI

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
• Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
• Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

CHICKEN TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.

BAKED CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
• Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

CHICKEN & CHEESE TORTELLINI ALFREDO

Steps:

• In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

ROASTED CHICKEN WITH CHEESE TORTELLINI

Steps:

• Preheat oven to 350 degrees. Remove wing tips from chicken and place in a small roasting pan along with neck; set aside. Season cavity of chicken with salt; stuff with garlic, thyme, and bread, making sure to cover opening with some of the bread. Spread butter evenly under the skin, covering the breast meat. Truss chicken with kitchen twine, and season with salt. Transfer chicken, breast-side up, to roasting pan on top of neck and wing tips. Roast, basting frequently, until juices run clear, 1 to 1 1/2 hours.
• Remove chicken from pan; let cool. Place roasting pan on stove over medium-high heat. Add 1/2 cup water, stirring, and cook, scraping up any browned bits from the roasting pan. Strain juices into small bowl; skim any fat, and discard. Set aside.
• In a medium pot, bring 2 1/2 quarts salted water to a rolling boil. Cook tortellini according to package directions; drain, and return to pot.
• Meanwhile, remove breasts, legs, and wings; discarding skin and bones. Shred half of the chicken, reserving remaining meat for another use. In same pot, toss together shredded meat, juices, and tortellini. Serve immediately.

CHEESY CHICKEN TORTELLINI

Steps:

• Cook and drain tortellini as directed.
• While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
• Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

THREE CHEESE TORTELLINI

Steps:

• In a large mixing bowl, combine alfredo sauce, tortellini, half of the Italian blend cheese, parmesan cheese and garlic powder.
• Pour the mix into a greased glass baking dish.
• Sprinkle remaining cheese on top.
• Bake at 350 for about 20 minutes, or until cheese is golden brown.

CHICKEN & SPINACH CHEESE TORTELLINI RECIPE - (3.9/5)

Steps:

• In a large, oven proof skillet over medium heat, simmer the cream cheese with chicken broth for 7-8 minutes, whisking constantly until well blended. Season with salt, pepper, and creole seasoning. Meanwhile, cook the tortellini as directed on package then drain in a colander. Preheat oven to 400°F. Add spinach to the cream cheese sauce and simmer for another 4-5 minutes. Stir in the tortellini and chicken. Pour into a 11 x 17" casserole dish or an oven proof skillet. Sprinkle the shredded cheese on top. Place the casserole dish in the oven and bake for about 7-8 minutes, just until the cheese melts. Serve immediately and enjoy!