MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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 are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
- Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
ONE POT CHICKEN WITH TORTELLINI
This one pot chicken with tortellini is a family friendly meal that's ready in no time! It's packed full of golden brown chicken, veggies and tortellini, all in a creamy parmesan sauce.
Provided by Sara Welch
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the pan and season to taste with salt and pepper.
- Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
- Remove the chicken from the pan; cover with foil to keep warm.
- Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
- Stir in the chicken broth and cook 2 minutes or until slightly thickened.
- Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
- Stir in the cream and parmesan and cook for 1 more minute.
- Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
- Fold in the tomatoes. Sprinkle the parsley over the top and serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 699 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND MUSHROOM TORTELLINI
Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!
Provided by Crazy about Bunnies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
- Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
- Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
- Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.
Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2
CHICKEN (OR MUSHROOM OR TOFU) TORTELLINI FILLING
I love this recipe--have used it several times with great results. I experiment a lot with ingredients---only once made it with chicken because I just don't like dealing with raw chicken. Anyway this is good with zucchini sauce (I'll post that now) and tomato sauces (you can find plenty around here!) This makes a great veggie dish if you make this with the substitutions I mention below.
Provided by spatchcock
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
- Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
- Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
- Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).
CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 15
Steps:
- 1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.
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From bhg.com
3.5/5 (16)Total Time 55 minsServings 11Calories 387 per serving
- Preheat oven to 350°F. In a large saucepan cook tortellini according to package directions, adding haricots verts for the last 4 minutes of cooking. Drain and return to pan.
- Meanwhile, in a large skillet cook mushrooms and onion in hot oil over medium heat for 6 to 8 minutes or until tender and lightly browned, stirring occasionally.
- Add mushroom mixture and chicken to drained pasta mixture. Toss to coat. Place undrained peppers in a blender. Cover and blend until smooth. Stir in pesto and crushed red pepper. Add to pasta mixture;toss to coat. Spread mixture evenly in a 3-quart rectangular baking dish.
- Cover and bake for 20 minutes. Uncover and sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted.
CHICKEN MUSHROOM TORTELLINI BAKE - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (75)Total Time 45 minsCategory Main DishesCalories 364 per serving
- In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown.
- Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add the chicken broth and cook and stir until thickened. Mix in sour cream and stir until well combined. Stir in the uncooked tortellini.
- Pour the chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and golden brown around the edges.
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From chicken.ie
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- You can also make your dough in a food processor if you’ve got one. Just throw everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise, your pasta will be flabby and soft when you cook it, instead of springy and al dente.
- There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
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From recipes.net
Cuisine ItalianCategory SoupServings 5Total Time 50 mins
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute for 3 minutes then add garlic and saute for 1 minute longer.
- Bring to a boil, then reduce heat to medium-low, cover pot with a lid and allow to simmer for 10 to15 minutes until chicken is cooked through (it should register 165 degrees F in the center on an instant read thermometer).
- While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly for 1 minute.
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- Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).
- While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.
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