CHICKEN & CHEESE TORTELLINI ALFREDO
I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.-Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 418 calories, Fat 23g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 1004mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE
My son-in-law made this one night and I had to have the recipe. Now every time I make it people request the recipe. You won't believe the flavors!
Provided by Blender
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil tortellini according to package directions. Set aside.
- Cut chicken into bite size pieces. Sauté chicken in olive oil.
- When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
- Add the alfredo sauce and broccoli and heat until hot.
- Pour over tortellini. Delicious!
Nutrition Facts : Calories 622.9, Fat 25.3, SaturatedFat 8, Cholesterol 117.2, Sodium 783.2, Carbohydrate 59, Fiber 4.5, Sugar 3.3, Protein 40.1
CHICKEN TORTELLINI & SUN DRIED TOMATOES
Chicken Tortellini & Sun Dried Tomatoes - creamy, delicious lightweight meal for your next adventure!
Provided by The Bearded Hiker
Number Of Ingredients 10
Steps:
- For the Keith Ti6300: Add the water, chicken, tortellini, bell pepper, and garlic and water to the pot. Close the lid. Bring to a boil, basically when steam starts jetting out of the top.Remove the lid and the inner pot. Let the water drain just a tad from the pasta. With the liquid that remains in the pot, add the powdered ingredients (butter powder, powdered milk and the 1/2 pack pasta sauce). Stir it about. If you want it a little thicker, heat it up until it's the thickness you like. When it's thick to your liking, add the sauce to the pasta in the pot. Stir. Eat! For a regular camping stove (not the Keith Ti6300):Add water, chicken, tortellini, bell pepper, and garlic to your pot. Bring to a boil. Turn the heat off. Let sit for about 5 minutes. Add the butter powder, powdered milk, and sauce mix. Bring back to a boil for 30 seconds to 1 minute. Stir. Eat! If it's not thick enough, let it sit around for a bit. It'll thicken right up.
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.
BAKED CHICKEN TORTELLINI ALFREDO
You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.
Provided by Piert1025
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
- Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
Nutrition Facts : Calories 543 calories, Carbohydrate 32.8 g, Cholesterol 129.1 mg, Fat 32.4 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 19.7 g, Sodium 987.5 mg, Sugar 1.9 g
CHICKEN & CHEESE TORTELLINI ALFREDO
Creamy, cheesy chicken and tortellini Alfredo on a weeknight? Of course it's possible. It's not all from-scratch-but it's completely delicious.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook tortellini in medium saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
- Meanwhile, cook Alfredo sauce in small saucepan on medium heat 3 min., stirring frequently. Add chicken; cook and stir 2 to 3 min. or until chicken is heated through.
- Drain pasta mixture; return to saucepan. Add sauce mixture and cheese; mix lightly.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1040 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 5 g, Protein 25 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.
CHICKEN ALFREDO TORTELLINI CASSEROLE
A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.
Categories Dinner
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
- Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
- Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
- Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
- Cover pan with aluminum foil and bake for 30 minutes.
- Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.
Nutrition Facts : Servingsize 1 serving, Calories 3378 kcal, Fat 78 g, SaturatedFat 47 g, Cholesterol 249 mg, Sodium 4754 mg, Carbohydrate 509 g, Sugar 468 g, Protein 91 mg
TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS
An out-of-this-world Alfredo sauce over cheese tortellini that won't sit too heavy in your stomach.
Provided by Ken
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
- Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
- Slice chicken breast into bite-size pieces.
- Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 28.7 g, Cholesterol 156.9 mg, Fat 36.1 g, Fiber 1.7 g, Protein 30.9 g, SaturatedFat 20.2 g, Sodium 639 mg, Sugar 1.7 g
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