Chicken Tortellini In A Cream Sauce Recipes

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.

ONE POT CHICKEN WITH TORTELLINI

Steps:

• Heat the olive oil in a large pan over medium-high heat.
• Add the chicken to the pan and season to taste with salt and pepper.
• Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
• Remove the chicken from the pan; cover with foil to keep warm.
• Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
• Stir in the chicken broth and cook 2 minutes or until slightly thickened.
• Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
• Stir in the cream and parmesan and cook for 1 more minute.
• Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
• Fold in the tomatoes. Sprinkle the parsley over the top and serve.

CHICKEN TORTELLINI IN CREAM SAUCE

Steps:

• In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

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.

SAUCY CHICKEN & TORTELLINI

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.

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

CHICKEN TORTELLINI IN A CREAM SAUCE

Steps:

• While pasta dough is resting, chop meats to a fine mince.
• In a large bowl mix the meats with bread crumbs, salt, pepper, nutmeg and 1/3 cup water.
• You can do all this in a food processor if you like.
• Roll and cut pasta into 1 inch squares.
• Place 1/2 t.
• filling on center of each square.
• Fold over to make a triangle, seal and take the two opposite points, bring to center and pinch together.
• Place tortellini in single layer on paper towel.
• Repeat until done.
• This makes around 125.
• Heat a large pot of salted water to boiling and start cooking.
• This will take around 4 rounds at 5 minutes each.
• To make the sauce melt butter in a medium saucepan.
• Add cream and heat to boiling, slowly add cheese and cook to thicken.
• Add to cooked pasta, toss and serve.

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• Mix cream cheese spread and milk until blended.
• Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
• Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
• Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.