The Realtors Creamy Cheese Tortellini With Asparagus Recipes

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

CREAMY MARINARA TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Gradually add flour and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened.
• Add artichoke, thyme, and oil. Reduce heat; simmer, uncover for 3-4 minutes or until heated throughly.
• Drain tortellini; toss with sauce.
• Sprinkle with parmesan cheese, parsley and pepper.

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE

Steps:

• Heat oil and melt butter over medium high heat.
• Add the onion and garlic and cook until onions are translucent.
• Add the flour to make a rue, cook for about 2 minutes.
• Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
• Cook tortellini according to package directions.
• Cut asparagus into 2 inch pieces and steam.
• Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

CREAMY BLUE CHEESE TORTELLINI

Steps:

• Cook tortellini in a large saucepan of boiling water according to packet directions. Drain. Return to saucepan.
• Place prosciutto on a lined baking tray and bake at 180°C for 5-8 minutes, until crisp. Remove and break into pieces.
• Heat the oil in a large non-stick frying pan over medium heat. Add onion and garlic and sauté for 3 minutes or until softened. Gradually whisk the stock into the Philly* until smooth. Add to the frying pan along with the zucchini and simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir through blue cheese and half the prosciutto. Pour cheese sauce over tortellini and toss to coat. Divide mixture amongst serving plates and top with remaining prosciutto and Parmesan.

CREAMY TORTELLINI WITH HAM AND ASPARAGUS

Steps:

• Cook tortellini in boiling water for 3 minutes. Add asparagus and cook for 2 minutes more. Drain well and add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2 to 3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

CREAMY CHICKEN, ASPARAGUS, AND BACON TORTELLINI - JULIA'S ALBUM

Steps:

• Cook tortellini according to the package instructions, and then drain.
• While the tortellini is cooking, cook the asparagus as you prefer: steam it or boil it in hot water. I boiled it quickly in hot water to the desired crispiness. Drain.
• Heat olive oil in a large skillet. Add chopped chicken breast, sprinkle it generously with salt and Italian seasoning and cook the chicken, occasionally stirring, until it is completely cooked through.
• In the skillet where you just cooked chicken, combine cooked tortellini, cooked asparagus, cooked chicken, and 2/3 of the amount of chopped cooked bacon (reserving the rest of the bacon for later).
• Add heavy cream. Bring to boil and boil for 1-2 minutes, occasionally stirring. Sauce should thicken. Add shredded Parmesan cheese, if desired, and stir it in, while the sauce is boiling. Remove from heat.
• Top with the remaining chopped cooked bacon and serve.