Chicken Tortellini With Mushroom Sauce Recipes

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CHICKEN AND MUSHROOM TORTELLINI



Chicken and Mushroom Tortellini image

Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!

Provided by Crazy about Bunnies

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon canola oil
3 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon red crushed red pepper flakes
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can mushroom soup
1 (10 ounce) can chicken broth
1 1/2 cups 1% low-fat milk, added to reserved mushroom liquid
4 cups cheese tortellini, uncooked

Steps:

  • Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
  • Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
  • Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
  • Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2

CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE



Chicken Tortellini with Portabella Mushroom Sauce image

Dinner ready in 20 minutes! Enjoy chicken tortellini with portabella mushroom sauce - a mild Italian meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 5

2 packages (9 ounces each) refrigerated chicken-filled tortellini
1 tablespoon margarine or butter
3 cups chopped portabella or shiitake mushrooms (6 ounces)
2 teaspoons chopped fresh or 3/4 teaspoon dried sage leaves
1 container (10 ounces) refrigerated Alfredo sauce

Steps:

  • Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.

Nutrition Facts : Calories 365, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 320 mg

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