Turkey And Tortellini Alfredo Recipes
TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
TURKEY TORTELLINI TOSS
One night I had frozen cheese tortellini on hand but didn't have a clue about what I was going to make. I scanned my cupboards and refrigerator, and soon I was happily cooking away. So fresh-tasting and simple, this is a combination I turn to again and again! -Leo Parr, New Orleans, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese., Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese.
Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 449mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
TURKEY AND TORTELLINI ALFREDO
Turkey leftovers turn into a quick and creamy Italian meal with a rich Alfredo sauce and tortellini. Great with crusty Italian bread and a salad.
Provided by ZENNYONE
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish.
- Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.
Nutrition Facts : Calories 735 calories, Carbohydrate 36.3 g, Cholesterol 152 mg, Fat 49 g, Fiber 1.6 g, Protein 39.5 g, SaturatedFat 21.7 g, Sodium 1493.3 mg, Sugar 5.9 g
TURKEY AND TORTELLINI TETRAZZINI
This is a great use for that leftover turkey! I got this recipe from the Raleigh News and Observer from a syndicated column called "Desperation Dinners". I tried it tonight and it was tasty. The original recipe called for 16oz of frozen cheese tortellini, but I could only find 20oz of fresh. It doesn't really matter since you add the tortellini after it has been cooked to the other mixtures. I'm listing here as I made it. Hope you enjoy!
Provided by DeniseBC
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook tortellini per package instructions and drain well.
- While the tortellini cooks, heat oil in an extra deep skillet that has a lid over medium high heat. Add onion, mushrooms, carrots and garlic. Stir and cook until tender, about 5 minutes.
- Add peas, Worcestershire sauce, pepper, both soups and milk to the skillet. Stir in the turkey, Parmesan cheese and cooked tortellini. Stir well to mix.
- Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, 2 to 3 minutes. Serve immediately.
TURKEY AND TORTELLINI ALFREDO
Turkey leftovers turn into a quick and creamy Italian meal with a rich Alfredo sauce and tortellini. Great with crusty Italian bread and a salad.
Provided by ZENNYONE
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish.
- Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.
Nutrition Facts : Calories 735 calories, Carbohydrate 36.3 g, Cholesterol 152 mg, Fat 49 g, Fiber 1.6 g, Protein 39.5 g, SaturatedFat 21.7 g, Sodium 1493.3 mg, Sugar 5.9 g
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