Cheese Stuffed Tortellini In A Garlic Cream Sauce Recipes

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

CHICKEN TORTELLINI IN CREAM SAUCE

Steps:

• In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

TORTELLINI PRIMAVERA WITH GARLIC-CREAM SAUCE

Steps:

• 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, 3 to 5 minutes. Drain and set aside.
• Heat butter and olive oil in a large saucepan over medium-low heat. Add broccoli, red bell pepper, yellow bell pepper, green onions, and garlic; cook until crisp-tender, 3 to 4 minutes. Pour in chicken broth and bring to a simmer.
• Combine half-and-half and cornstarch in a bowl; add to broth mixture. Cook until sauce has slightly thickened, 5 to 7 minutes. Add basil, oregano, and red pepper flakes and mix well.
• Pour sauce over cooked tortellini and toss to coat. Top with Parmesan cheese, salt, and pepper.

ONE POT CHEESE TORTELLINI WITH GARLIC BUTTER SAUCE

Steps:

• Boil tortellini, according to package instructions, in salted water. Drain and keep aside.
• In the same nonstick pot, heat butter and olive oil over medium high heat until butter is fully melted.
• Add garlic and saute until golden brown.
• Dissolve cornstarch in broth and pour this mixture in the pot.
• Mix in Italian seasoning, salt, pepper.
• Bring to a boil and let it cook, uncovered, until sauce thickens.
• Mix in the boiled tortellini until fully coated.
• Garnish with finely chopped fresh herbs like basil or parsley and sprinkle grated parmesan cheese. Enjoy!

CHEESE STUFFED TORTELLINI IN A GARLIC CREAM SAUCE

Steps:

• Boil noodles in water with olive oil and salt for 7 to 10 minutes.
• In a saute pan or large skillet melt better.
• Add garlic and cook til lightly brown and fragrant.
• Add in white wine.
• Add flour and stir over medium heat until all the butter is incorporated.
• Whisk in half and half until a thick cream forms.
• Add in chicken stock and simmer for roughly five minutes.
• Gradually whisk in shredded cheeses.
• Add salt, pepper and oregano.
• If sauce is too thick, thin down with milk.
• Add in cooked Tortellini and serve.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

BACON CREAM CHEESE TORTELLINI

Steps:

• Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
• Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
• Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
• Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
• Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt & pepper as needed.

CHEESE TORTELLINI IN GARLIC BUTTER SAUCE

Steps:

• Boil cheese tortellini in 2 ½ cups broth until they float to the top (approximately 3 minutes). Drain the tortellini and set aside.
• Meanwhile, whisk together the remaining broth with cornstarch. In a large non-stick skillet, melt butter, add garlic and basil and saute for 2 minutes.
• Mix in the broth and cornstarch mixture and bring to a boil; simmer until the mixture thickens (approximately 2 minutes).
• Add the cooked tortellini to the skillet and toss to coat.
• Garnish with Parmesan and fresh basil.