ASIAGO TORTELLONI ALFREDO WITH GRILLED CHICKEN OLIVE GARDEN RECIPES
ASIAGO TORTELLONI ALFREDO WITH GRILLED CHICKEN RECIPE ...
Rich and creamy, this asiago tortelloni alfredo with grilled chicken is filled with 3 kinds of cheese with chicken and panko breadcrumbs.
Provided by Bobby
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Pound chicken breasts to an even thickness. Pour the marinade over the chicken. Bake the chicken for 25 minutes.
- Prepare tortellini according to package directions.
- When the pasta has about 4 to 5 minutes left, saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
- Add the ingredients from the flour to the romano to the saucepan and stir frequently until the sauce begins to simmer. Remove from heat.
- In a large bowl, combine drained pasta with most of the Alfredo and toss lightly. Set aside ½ cup of Alfredo to add after baking.
- Slice chicken breast and set aside.
- Change the oven to Broil-High. Spray a casserole dish with non-stick spray.
- Pour pasta and sauce into a casserole dish. Top with sliced chicken, bread crumbs, and mozzarella.
- Broil for 3 to 5 minutes or until cheese starts to brown and bubble.
- Serve and enjoy!
ASIAGO TORTELLONI ALFREDO WITH GRILLED CHICKEN - COPYCAT ...
Steps:
- Place the chicken tenderloins between two sheets of parchment paper and pound them thin. This makes them easier to eat and even more tender. Do not over-pound them and make them extra light.
- Make your seasoning mix by combining all the dried herbs and salt. Divide this mixture in half.
- Using half of the spice mixture, season the tenderloins on both sides.
- In a large skillet, heat the olive oil and brown the chicken tenders on both sides until fully cooked. This takes just about 3-4 minutes on each side. Transfer the tenderloins to a plate and reserve for later.
- Using the same skillet, pour the Alfredo sauce, half the Parmesan cheese, and the Balsamic vinegar. Heat the sauce scraping the bottom of the pan to catch any bits and pieces of chicken or spice mix that may have stuck to the bottom.
- Cook the tortelloni according to package directions and add them to the skillet with the sauce. Carefully mix them into the sauce so that they are fully covered with it. Be gentle. You don’t want to break open the tortelloni.
- Spoon the tortelloni onto an oven-safe dish and reserve any sauce left in the pan. Place the chicken tenderloins on the pasta, sprinkle the breadcrumb mixture over the chicken, and broil until brown and bubbly.
- Before serving, drizzle with the leftover sauce in the skillet and sprinkle with chopped Parsley.
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