Chicken Tortellini With Mushroom Sauce Recipes

CHICKEN TORTELLINI ALFREDO

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.

SLOW-COOKER CHICKEN ALFREDO TORTELLINI

Steps:

• Spray 6-quart slow cooker with cooking spray. Place chicken breast in slow cooker. Season with salt and pepper. Top with mushrooms, then chicken broth.
• In medium bowl, mix Alfredo sauce and garlic. Pour over chicken and mushrooms. Cover; cook on Low heat setting 5 hours.
• Shred chicken with 2 forks. Add cheese tortellini and spinach to slow cooker; stir. Cover; cook about 10 minutes or until pasta is cooked.
• Top servings with Parmesan cheese, and enjoy.

TORTELLINI WITH MUSHROOM SAUCE

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.

CHICKEN AND MUSHROOM TORTELLINI

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.

CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE

Steps:

• Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

CHICKEN PESTO MUSHROOM TORTELLINI

Steps:

• Boil tortellini according to directions on package.
• Meanwhile, cut your chicken up into cubes.
• While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
• Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
• Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
• Top with more parmesan.
• Enjoy!

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

CHICKEN TORTELLINI WITH MUSHROOM SAUCE

Steps:

• Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
• Whisk 3 eggs, milk and oil together until well blended.
• Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
• Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
• Wrap dough in plastic wrap and allow to sit about 15 minutes.
• Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
• Remove dough from plastic and knead briefly, then cut into 3 pieces.
• Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
• Using a two inch round cutter cut out dough circles.
• (Keep dough you are not working with covered with a damp towel to prevent drying out).
• Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
• Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
• Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
• Let tortellini dry about a half hour before cooking.
• Heat butter in a large saucepan over medium heat until melted.
• Add mushrooms and cook 5 minutes.
• Stir in remaining cream and bring to a boil.
• Immediately reduce heat to low and allow to simmer 5 more minutes.
• Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
• Remove from heat.
• Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
• Drain tortellini well and add to cream sauce.
• Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
• Sprinkle with parsley and enjoy.