Chicken Cheese Tortellini Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

Steps:

• Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
• Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
• Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

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.

Steps:

• Cook and drain tortellini as directed.
• While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
• Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

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.

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.

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.