Chicken And Three Cheese Tortellini Recipes

ONE POT CHICKEN WITH TORTELLINI

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.

CHICKEN TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.

BAKED CHICKEN TORTELLINI ALFREDO

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.

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.

BROCCOLI AND CHICKEN WITH CHEESE TORTELLINI #RECIPE

Steps:

• Bring a large stock pot of water to boil.
• Add 1 tablespoon of salt to the water and boil the tortellini for 7 minutes.
• Add the broccoli florets to the pasta water and continue to boil for 3 additional minutes. Drain and set aside. (You may have to adjust cooking time according to the type of tortellini used.)
• Save a cup of pasta water after you finish cooking thee tortellini. You may need it to thin out the sauce.
• While waiting for the pasta water to boil start working on the chicken.
• Slice chicken breasts into strips about 2 inches long by ½ inch wide.
• Put flour and 1 teaspoon of salt into a plastic bag, add the chicken strips and toss to coat.
• Shake off excess flour and sauté the chicken in oil over medium heat.
• Lightly brown the chicken on each side, cooking for 5 minutes. If the chicken isn't completely done it will finish cooking in the sauce. Cook the chicken in batches.
• Remove the chicken from the pan and sauté the garlic over low heat for about 30 seconds. Add the chicken broth and cream into the pan and boil to reduce until thick, about 7 minutes.
• Stir in the chicken, tortellini broccoli and Parmesan cheese, simmer for 2-3 minutes. (The flour we tossed the chicken in earlier will help to thicken the sauce). Add salt to taste.
• If your sauce is too think, thin it out with a little of the reserved pasta water. Don't add the entire cup at once. add just enough to get the consistency you need

CHICKEN TORTELLINI CASSEROLE

Steps:

• Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
• Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
• Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
• Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.

CHICKEN & CHEESE TORTELLINI ALFREDO

Steps:

• In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

CHICKEN AND KALE TORTELLINI SOUP

Steps:

• Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.
• Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

PANERA CHICKEN TORTELLINI ALFREDO RECIPE COPYCAT

Steps:

• Melt butter in a large saucepan on medium high heat.
• In the meantime, boil tortellini according to package instructions. Reserve pasta water for sauce.
• Add half and half to butter and whisk until it is fully incorporated. If too thick, add a bit of reserved pasta water.
• Add garlic, salt and pepper to taste.
• Bring sauce to a simmer and add Italian cheese blend. Stir until cheese is fully incorporated.
• Combine sauce with fully cooked tortellini and chicken. Serve and enjoy!

CREAMY CHICKEN AND CHEESE TORTELLINI SOUP - RECIPES | GO BOLD WITH BUTTER

Steps:

• Add 3 tablespoons of butter, chicken, onion, carrots and celery to a large pot over medium-high heat. Cover and cook for about 10 minutes. Mix in garlic, salt, pepper, sage, thyme and nutmeg. Cook for 1 minute.Make a roux to thicken the soup by adding the remaining 3 tablespoons of butter to the pot with the chicken and vegetables and mix until melted. Sprinkle with flour and mix again. Cook for 1 minute.While mixing, slowly pour in chicken broth then milk. Simmer over medium heat for about 10 to 15 minutes until thickened.While the soup simmers, bring a large pot of water to a boil, then add the tortellini and cook according to package directions. Drain and set aside.Add cheddar cheese to soup and mix until combined. Then mix in corn and cooked tortellini. If you anticipate leftovers, keep the tortellini separate from the soup until you're ready to serve, then add one serving of tortellini to each individual bowl and ladle the soup over the tortellini. Store the leftover tortellini and soup separate in the fridge.Serve soup with buttered crusty bread.