CHICKEN TORTELLINI ALFREDO RECIPE: HOW TO MAKE IT
I often get home too late to cook a good, satisfying meal for my family, so I’m always looking for shortcuts that taste great. Here’s one we always enjoy. —Christie Wethington, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.
Nutrition Facts : Calories 393 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 542mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 23g protein.
BAKED CHICKEN TORTELLINI ALFREDO RECIPE | ALLRECIPES
You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.
Provided by Piert1025
Categories World Cuisine European Italian
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 11x17-inch casserole dish
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
- Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
Nutrition Facts : Calories 543 calories, CarbohydrateContent 32.8 g, CholesterolContent 129.1 mg, FatContent 32.4 g, FiberContent 1.6 g, ProteinContent 29.5 g, SaturatedFatContent 19.7 g, SodiumContent 987.5 mg, SugarContent 1.9 g
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