Creamy Chicken Asparagus And Bacon Tortellini Julias Album Recipes

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Steps:

• Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
• Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
• Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

BACON TORTELLINI BAKE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

TORTELLINI WITH ASPARAGUS & LEMON

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

BACON WRAPPED CHICKEN AND ASPARAGUS

Steps:

• Preheat oven to 400º F.
• Line baking sheet with heavy-duty foil.
• Pound out of the chicken to approximately 1/2" thickness.
• Place chicken and pesto in medium bowl; toss to coat.
• Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
• Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
• Place 3 asparagus spears and top with parmesan cheese.
• Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
• Place, seam side down, in lined pan.
• Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
• Enjoy.

ONE-PAN ASPARAGUS CHICKEN BAKE WITH BACON AND RANCH

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the casserole dish.
• Add chopped asparagus all around and on top of the chicken.
• Add chopped cooked bacon around and on top of the chicken.
• Spread Ranch dressing over the chicken breasts.
• Top with shredded Cheddar cheese.
• Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE

Steps:

• Heat oil and melt butter over medium high heat.
• Add the onion and garlic and cook until onions are translucent.
• Add the flour to make a rue, cook for about 2 minutes.
• Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
• Cook tortellini according to package directions.
• Cut asparagus into 2 inch pieces and steam.
• Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• 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. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

CREAMY CHICKEN AND ASPARAGUS ON TOAST

Steps:

• Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
• Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
• Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
• Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
• While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
• Dig out some of the insides of the bread and discard.
• Push the bread open and flatten out to keep it open.
• In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
• Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
• Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
• Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
• Whisk in the white wine, stock, and half-and-half; bring to a simmer.
• Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
• In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
• Stir the remaining parsley and chopped ham into the chicken and sauce.
• Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
• Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.