ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI
Gourmet, delicious, and so easy - what could be better? A must for impromptu dinner guests.
Provided by STACEYO
Categories Pasta and Noodles Pasta by Shape Recipes Tortellini Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
- In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
- Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
- Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 42.2 g, Cholesterol 55 mg, Fat 25.4 g, Fiber 2.7 g, Protein 18.3 g, SaturatedFat 11.9 g, Sodium 932.5 mg, Sugar 3.9 g
CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS
This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!
Provided by PWSCHWARTZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
- Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
- Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
- Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
- Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g
CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE
Dinner ready in 20 minutes! Enjoy chicken tortellini with portabella mushroom sauce - a mild Italian meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 365, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 320 mg
PORTOBELLO & BASIL CHEESE TORTELLINI
With portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half., Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.
Nutrition Facts : Calories 679 calories, Fat 48g fat (28g saturated fat), Cholesterol 149mg cholesterol, Sodium 1020mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN TORTELLINI WITH MUSHROOM SAUCE
I've only made this once but it came out wonderfully. The dough is a bit labor intensive but well worth the work. I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever. I hope you enjoy this if you try it.
Provided by Kevin Young
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 990.1, Fat 67.7, SaturatedFat 38.2, Cholesterol 456.6, Sodium 719.7, Carbohydrate 56.8, Fiber 3.1, Sugar 1.9, Protein 39.3
CHICKEN AND MUSHROOM TORTELLINI
Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!
Provided by Crazy about Bunnies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2
SAUCY CHICKEN & TORTELLINI
This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. -Mary Morgan, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine first 7 ingredients. Cook, covered, on low until chicken is tender, 6-8 hours., Stir in Alfredo sauce and tortellini. Cook, covered, until tortellini is tender, 15-20 minutes. If desired, top with Parmesan cheese and basil., Freeze option: Freeze cooled, cooked mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, in a microwave-safe dish until heated through, stirring gently; add water if necessary.
Nutrition Facts : Calories 437 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 922mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein.
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