TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
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 IN CREAM SAUCE
Kids and adults will like this quick pasta dinner...it tastes as wonderful as a restaurant dish. I like to pair it with a Caesar salad.-Julie Kamlade, Shelby, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI
Gourmet, delicious, and so easy - what could be better? A must for impromptu dinner guests.
Provided by STACEYO
Categories Pasta and Noodles Pasta by Shape Recipes Tortellini Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
- In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
- Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
- Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 42.2 g, Cholesterol 55 mg, Fat 25.4 g, Fiber 2.7 g, Protein 18.3 g, SaturatedFat 11.9 g, Sodium 932.5 mg, Sugar 3.9 g
CHICKEN TORTELLINI WITH MUSHROOM SAUCE
I've only made this once but it came out wonderfully. The dough is a bit labor intensive but well worth the work. I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever. I hope you enjoy this if you try it.
Provided by Kevin Young
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 990.1, Fat 67.7, SaturatedFat 38.2, Cholesterol 456.6, Sodium 719.7, Carbohydrate 56.8, Fiber 3.1, Sugar 1.9, Protein 39.3
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
CHICKEN AND MUSHROOM TORTELLINI
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
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 AND TORTELLINI PESTO SKILLET
A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
- Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
- Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g
CHICKEN TORTELLINI ALFREDO
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
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.
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
More about "chicken tortellini with portabella mushroom sauce recipes"
ONE POT CREAMY PARMESAN CHICKEN TORTELLINI | THE …
From therecipecritic.com
CHICKEN VODKA TORTELLINI - TASTE OF THE FRONTIER
From kleinworthco.com
CHEESY CHICKEN TORTELLINI - THE SKINNYISH DISH
From theskinnyishdish.com
CHICKEN MUSHROOM TORTELLINI BAKE — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (98)Total Time 45 minsCategory Main DishesCalories 364 per serving
- In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown.
- Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add the chicken broth and cook and stir until thickened. Mix in sour cream and stir until well combined. Stir in the uncooked tortellini.
- Pour the chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and golden brown around the edges.
CHICKEN WITH PORTOBELLO MUSHROOM SAUCE RECIPE - NICO …
From foodandwine.com
5/5 (1)
- Preheat the oven to 425°. Arrange the mushrooms, stemmed sides down on a baking sheet. Brush the mushrooms with 1 teaspoon of the olive oil and season with salt and pepper. Roast for about 12 minutes, or until tender. Thinly slice the mushrooms and transfer to a plate.
- Heat the remaining 2 tablespoons olive oil in a large nonreactive skillet. Season the chicken breasts on both sides with salt and pepper and add half the breasts to the skillet, skin sides down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet. Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer. Transfer the chicken to a large plate and keep warm.
- Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 more minutes. Stir in the sliced mushrooms and season with salt and pepper. Set each chicken breast on a large plate, spoon the sauce over and serve with the potato and fennel hash.
SIMPLE CHICKEN TORTELLINI WITH PUMPKIN ALFREDO SAUCE
From graceinmyspace.com
CHICKEN AND BROCCOLI TORTELLINI - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
CHEESE TORTELLINI WITH CHICKEN AND CREAMY PESTO SAUCE
From modernfarmhouseeats.com
CHICKEN MARSALA TORTELLINI WITH MUSHROOMS - HER CUP OF JOY
From hercupofjoy.com
CREAMY CHICKEN TORTELLINI PASTA – COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN MARSALA TORTELLINI - CREME DE LA CRUMB
From lecremedelacrumb.com
TUSCAN CHICKEN WITH TORTELLINI - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
CHICKEN TORTELLINI ALFREDO • SALT & LAVENDER
From saltandlavender.com
CHEESE TORTELLINI WITH CHICKEN AND MUSHROOMS | OLIVIERI®
From olivieri.ca
10 BEST CHICKEN TORTELLINI HEALTHY RECIPES | YUMMLY
From yummly.com
CHICKEN WITH PORTOBELLO MUSHROOMS RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
10 BEST CHICKEN TORTELLINI SAUCE RECIPES | YUMMLY
From yummly.com
ONE POT ITALIAN CHICKEN TORTELLINI RECIPE - DIETHOOD
From diethood.com
PORTOBELLO MUSHROOM CHEESE TORTELLINI - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
CHICKEN TORTELLINI BAKE RECIPE FOR TWO | KIERSTEN HICKMAN
From kierstenhickman.com
CREAMY CHICKEN TORTELLINI WITH SPINACH - SLENDER KITCHEN
From slenderkitchen.com
ONE PAN TUSCAN GARLIC CHICKEN TORTELLINI - CREME DE LA CRUMB
From lecremedelacrumb.com
TRIPLE CHEESE CHICKEN TORTELLINI PASTA WITH RED SAUCE
From ivylillies.com
CHICKEN AND MUSHROOM TORTELLINI - MANOR FARM
From chicken.ie
ITALIAN CHICKEN TORTELLINI SKILLET RECIPE VIDEO - THE RECIPE REBEL
From thereciperebel.com
CHICKEN AND MUSHROOM TORTELLINI THAT IS OH-SO-GOOD!
From stoplookingetcookin.com
CHICKEN TORTELLINI BAKE {MAKE-AHEAD} | MEL'S KITCHEN CAFE
From melskitchencafe.com
CREAMY BACON AND CHICKEN TORTELLINI - THE FLAVOURS OF …
From theflavoursofkitchen.com
CHICKEN TORTELLINI {WITH BROCCOLI!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
ONE-SKILLET CREAMY CHICKEN TORTELLINI - REAL FOOD BY DAD
From realfoodbydad.com
CHICKEN AND MUSHROOM RIGATONI - THE COOKING JAR
From thecookingjar.com
CREAMY PARMESAN TORTELLINI WITH CHICKEN AND SPINACH
From barefeetinthekitchen.com
HOMEMADE GROUND CHICKEN TORTELLINI - CHEFJAR
From chefjar.com
CHICKEN TORTELLINI WITH TOMATO SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
ONE POT BUFFALO CHICKEN TORTELLINI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE | RECIPE
From pinterest.ca
CHEESE TORTELLINI IN GARLIC BUTTER SAUCE - CULINARY HILL
From culinaryhill.com
CREAMY CHICKEN WITH TORTELLINI, SPINACH & MUSHROOMS
From mamaldiane.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love