ONE-POT CREAMY CHICKEN TORTELLINI
In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g
INSTANT POT CHICKEN TORTELLINI AND VEGETABLE SOUP RECIPE
This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Add carrots, celery, onion on top.
- Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
- Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
- When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
- Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
- Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
- Serve topped with fresh parsley.
Nutrition Facts : Calories 276 kcal, Carbohydrate 22 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1178 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
ONE-POT TORTELLINI AND SAUSAGE
It's technically a 'one-skillet' dish, but the idea is the same - everything goes into the skillet and dishes are kept at a minimum.
Provided by Erica Krause
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in an oven-safe skillet over medium-high heat. Add crumbled sausage. Cook and stir until sausage is browned and no longer pink, 5 to 10 minutes. Stir in spaghetti sauce, water, and Italian seasoning. Add tortellini and mix well.
- Bring liquid in the skillet to a boil. Reduce heat to low, cover, and simmer until tortellini are tender, about 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Remove skillet from heat. Sprinkle mozzarella cheese and Parmesan cheese over tortellini.
- Place skillet under broiler and cook until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 1029 calories, Carbohydrate 93.2 g, Cholesterol 152.9 mg, Fat 51.6 g, Fiber 8.5 g, Protein 49 g, SaturatedFat 20.1 g, Sodium 2344.1 mg, Sugar 20.5 g
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ONE POT BEEF TORTELLINI SOUP - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 30Calories 398 per servingCategory Main Course, Soup
- In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges. Flip over and redistribute, allowing the other side to brown.
- Remove beef from pan and set aside. Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent. Add garlic, stir, and cook for 1 additional minute.
- Add tomato paste to onions and garlic, stirring to coat. Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to pan. Stir to combine.
- Bring to a boil, cover, and reduce heat to low. Simmer until tortellini are cooked through (according to your pasta's package directions).
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5/5 (56)Category Main Course, SoupCuisine AmericanCalories 409 per serving
- Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
- Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
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