Chicken N Tortelloni Alfredo Recipes

CHICKEN TORTELLINI ALFREDO

Chicken Tortellini Alfredo image

I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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.

Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

More about "chicken n tortelloni alfredo recipes"

CHICKEN TORTELLINI ALFREDO - SALT & LAVENDER

Oct 19, 2023 This chicken tortellini Alfredo recipe is a hearty, cheesy, and comforting weeknight meal! It's easy to make and ready in about 25 minutes.
From saltandlavender.com
5/5 (22)
Total Time 25 mins
Category Main Course
Calories 553 per serving

Meanwhile, when the tortellini is not too far away from being cooked, start the sauce. Add the butter to a skillet over medium-high heat. Once it's hot, sprinkle in the flour and let it cook for about a minute (stir it).
Reduce the heat to medium. Add the chicken broth and lemon juice to the pan and start whisking it to dissolve the flour (do this for about 30 seconds or so).
Pour the cream in and add the garlic powder. Continue whisking until you've got a smooth sauce. Let it reduce for a minute or two or until desired thickness is reached. If the sauce becomes too thick, add a bit more cream or chicken broth.

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