Tortellini In Roasted Red Pepper Sauce Recipes

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GRILLED CHICKEN AND TORTELLINI WITH ROASTED RED PEPPER CREAM



Grilled Chicken and Tortellini with Roasted Red Pepper Cream image

Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream - a delicious meal made using frozen broccoli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
2 cups frozen 100% broccoli florets, large pieces cut up
1/3 cup drained roasted red bell peppers (from a jar)
1 (10-oz.) container refrigerated Alfredo sauce
1 (6-oz.) pkg. refrigerated grilled chicken breast strips
2 tablespoons diced roasted red bell peppers (from a jar)
2 tablespoons butter, melted
1/4 cup Progresso™ Italian Style Bread Crumbs

Steps:

  • Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
  • Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
  • Add Alfredo sauce mixture, chicken and 2 tablespoons roasted peppers to tortellini and broccoli in saucepan; mix well. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon into ungreased shallow 1 to 1 1/2-quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
  • Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

Nutrition Facts : Calories 490, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 3 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g

ROASTED RED PEPPER CREAM SAUCE



Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 50m

Yield 8

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

  • Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  • Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  • In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  • Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g

MIKEY'S CHEESE TORTELLINI WITH ROASTED RED PEPPER SAUCE



Mikey's Cheese Tortellini With Roasted Red Pepper Sauce image

I came up with this easy time-saver when I was trying to expand my picky son's palatte, and he still loves it. I've also served it to my non meat eating niece, who kept picking out the red peppers and she loved it as well.

Provided by Cookin-jo

Categories     Low Cholesterol

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs cheese tortellini, prepackaged (or approximate. the large one plus a small is what I usually use)
1 tablespoon olive oil
1 large onion
1 (10 ounce) jar red peppers (or 3 red peppers, roasted and peeled)
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped

Steps:

  • Fill a large pot with hot water and set to boil on stove/cooktop.
  • Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
  • Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
  • When your hot water is at a boil, add the tortellini and set a timer.
  • Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
  • Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
  • Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
  • Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.

TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS



Tortellini Pasta Salad with Peas and Roasted Red Peppers image

Toss cheese-filled tortellini with a creamy dressing to make this veggie pasta salad rich and satisfying.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon lemon zest
12 ounces cheese tortellini
1/2 cup frozen peas, thawed
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped red onion
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
  • Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

ROASTED PEPPER TORTELLINI



Roasted Pepper Tortellini image

Refrigerated tortellini cooks quickly, but you can also use dried tortellini.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (20 ounces) refrigerated cheese tortellini
5 Italian sausage links
2 tablespoons olive oil
2 jars (7 ounces each) roasted sweet red peppers, drained
1 can (15 ounces) pizza sauce
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut into 1/4-in. slices., Place the red peppers in a blender; cover and process until smooth. Drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with cheeses; cover and heat until cheese is melted.

Nutrition Facts : Calories 521 calories, Fat 28g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 1249mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.

TORTELLINI WITH ROASTED RED PEPPER DIP



Tortellini with Roasted Red Pepper Dip image

Looking to add a dash of Christmas color to your appetizer mix? This unique, warm and savory treat sent in by Milford, New Hampshire's Michelle Boucher is sure to be a hit with any hungry holiday crowd! TASTY TIP: To accent a festive holiday occasion, use green spinach tortellini for this hors d'oeuvre and serve with fancy, frilled party picks!

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 package (19 ounces) frozen cheese tortellini
1 jar (7 ounces) roasted sweet red peppers, drained
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 large zucchini, cut into strips

Steps:

  • Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl. , Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip.

Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 333mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

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