Chicken Tortellini With Mushroom Sauce Recipes

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 ALFREDO

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.

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.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

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.

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 TORTELLINI WITH MUSHROOM SAUCE

Steps:

• Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
• Whisk 3 eggs, milk and oil together until well blended.
• Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
• Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
• Wrap dough in plastic wrap and allow to sit about 15 minutes.
• Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
• Remove dough from plastic and knead briefly, then cut into 3 pieces.
• Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
• Using a two inch round cutter cut out dough circles.
• (Keep dough you are not working with covered with a damp towel to prevent drying out).
• Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
• Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
• Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
• Let tortellini dry about a half hour before cooking.
• Heat butter in a large saucepan over medium heat until melted.
• Add mushrooms and cook 5 minutes.
• Stir in remaining cream and bring to a boil.
• Immediately reduce heat to low and allow to simmer 5 more minutes.
• Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
• Remove from heat.
• Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
• Drain tortellini well and add to cream sauce.
• Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
• Sprinkle with parsley and enjoy.

CHICKEN AND MUSHROOM TORTELLINI

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.

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.