Creamy Tortelloni Chicken Primavera Recipes

CREAMY CHICKEN PRIMAVERA

Steps:

• In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.

TORTELLINI PRIMAVERA

Steps:

• Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

ONE-POT CREAMY CHICKEN TORTELLINI

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
• Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
• Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
• Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
• Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
• Serve.
• Enjoy!

CREAMY TORTELLINI PRIMAVERA

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
• Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
• Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
• Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
• Stir ham and cream into carrot mixture and cook over low heat until just heated through.
• Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.

CREAMY TORTELLINI PRIMAVERA

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

CREAMY TORTELLONI PRIMAVERA

Steps:

• Cook and stir vegetables in butter in large skillet on medium-high heat until tender. Stir in chives and basil.
• Mix pasta, cottage cheese and Parmesan cheese in large bowl. Add vegetable mixture; mix lightly.
• Sprinkle with pepper.

CREAMY TORTELLONI CHICKEN PRIMAVERA

Steps:

• COOK, rinse and drain Tortelloni according to package directions. Keep warm.
• HEAT olive oil in large, nonstick skillet over medium-high heat. Add chicken.
• COOK, stirring occasionally, for 5 to 6 minutes or until no longer pink. Remove from skillet. Place bell peppers and onion in same skillet.
• COOK, stirring occasionally, for 8 to 10 minutes or until vegetables are crisp-tender. Reduce heat to low; add chicken, sauce and peas.
• COOK, stirring occasionally, for 5 minutes or until heated through.
• SERVE over pasta.