Chickenmeatballandtortellinisouptylerflorence Recipes

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SKILLET CHICKEN TORTELLINI ALFREDO



Skillet Chicken Tortellini Alfredo image

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

1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 pinches freshly grated nutmeg
1 1/2 cups grated Parmesan
Kosher salt
18 ounces frozen cheese tortellini
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley

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 TORTELLINI ALFREDO



Chicken Tortellini Alfredo image

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

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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 MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE



Chicken Meatball and Tortellini Soup - Tyler Florence image

From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!

Provided by Brookelynne26

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

4 links organic chicken-apple sausage (or equivalent ground chicken meat)
1/2 cup fresh bread, crumbs (2 slices fresh white bread ground up)
1/2 cup whole milk
1 egg
2 tablespoons chopped fresh flat-leaf Italian parsley
1/4 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
kosher salt & freshly ground black pepper
extra-virgin olive oil
extra-virgin olive oil
3 garlic cloves, peeled and smashed
4 fresh thyme sprigs
2 large carrots, cut into circles
1 medium onion, diced
2 celery ribs, diced
kosher salt
2 quarts reduced- sodium chicken broth
4 black peppercorns
2 tablespoons chopped fresh flat-leaf Italian parsley
1 bay leaf
1 lb fresh refrigerated cheese tortellini
1/4 cup finely chopped fresh flat-leaf Italian parsley
grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
  • While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
  • Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4

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