Parmesan Tortellini In A Bourbon Spiked Squash Sauce Recipes

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 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.

TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
• Melt butter in large pan over medium heat.
• Add cooked tortellini. Stir gently until coated with butter.
• Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
• Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

BAKED TORTELLINI WITH ITALIAN SAUSAGE

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 tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
• Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
• Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
• Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.