Chicken Tortellini Bake With Banana Cake Bon Bons Recipes

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 BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

CHICKEN TORTELLINI BAKE WITH BANANA CAKE BON BONS

Steps:

• Chicken Tortellini Bake:.
• Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
• Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F.
• Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.
• Nutritional Information: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%.
• Banana Cake Bon Bons:.
• Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw.
• Line baking sheet with foil. (Be sure pan will fit in your freezer.).
• Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.
• Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.
• Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.).
• Nutritional Information: CALORIES (per 1/12 recipe) 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.

CHICKEN BACON SPINACH TORTELLINI BAKE

Steps:

• Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and set aside.
• In a large sauce pan or dutch oven, heat butter over medium heat until melted. Add in garlic and cook for a minute. Whisk in flour and cook until flour is lightly browned, about 2 minutes. Add in milk and salt and increase heat to bring milk to a simmer. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese. Stir until cheese is melted and incorporated into the sauce.
• To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Stir to combine.
• Pour the mixture into the baking pan and sprinkle the remaining mozzarella cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until bubbly.

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 TORTELLINI BAKE WITH BANANA CAKE BON BONS

Steps:

• Chicken Tortellini Bake: 1.Preheat oven to 375°F. Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish. 2.Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F. 3.Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve. Banana Cake Bon Bons: 1.Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw. 2.Line baking sheet with foil. (Be sure pan will fit in your freezer.) 3.Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough. 4.Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls. 5.Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.)