Creamy Herb Chicken Tortellini Or Shrimp Recipes

CREAMY HERB CHICKEN TORTELLINI (OR SHRIMP/SCALLOPS, OR MEATLESS)

Steps:

• In a small bowl, blend herb and garlic dip, milk, and seasonings until smooth.
• In a medium/large pot cook tortellini according to directions.
• If using Chicken: In a skillet on Medium-High, add oil, chicken slices and garlic; stir fry for 5 minutes.
• If using Shrimp/Scallops: In a skillet on Medium-High, add oil and scallops; cook until done; remove from skillet, drain excess water, set aside; Add shrimp, garlic and vegetables (re-add the scallops in step 6).
• For both variations: Now add vegetables; stir fry until tender (and chicken is done).
• Reduce to low heat, stir in cooked tortellini and dip mixture.
• Heat through.
• Serves 5-6.

SHRIMP TORTELLINI PASTA TOSS

Steps:

• Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

CREAMY HERB TORTELLINI

Steps:

• Cook tortellini according to package directions.
• While the tortellini is boiling, heat the butter in a small skillet over medium low heat. When butter is almost fully melted, add the herbs, onion and garlic.
• Continue to cook, stirring occasionally, for 2 minutes. You don't want it to sizzle, you are just warming them in the butter, so the low heat is important.
• Put the creme fraiche in a serving bowl large enough to hold the tortellini. Add the warm butter herb mixture and stir to combine - it doesn't have to be stirred to a smooth consistency, the hot pasta will take care of that.
• Drain the pasta and add to the serving bowl, mixing well to coat pasta. Season with salt and pepper to taste and serve.