CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
LEMON CHICKEN TORTELLINI
Make and share this Lemon Chicken Tortellini recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions.
- Meanwhile, in a big skillet, saute chicken in butter until no longer pink.
- Remove and keep warm.
- In the same pan, cook red pepper until crisp-tender.
- Add in garlic; cook 1 minute.
- Add in 2 cups broth; bring to a boil.
- Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted.
- Drain pasta; toss with sauce.
- Sprinkle with cheese.
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN TORTELLINI SKILLET
Dinner's on the table in no time with this tasty chicken and pasta recipe from Chandra Benjamin of Eden Prairie, Minnesota. "I'm a graduate student and live alone, so the recipes I make are inexpensive and make just a few servings," Chandra notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 767mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
- Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
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- Heat a very large pot (I used a 6-3/4 quart oval Le Creuset French Oven) over medium to medium-high heat. Add olive oil. Once olive oil is hot, add whole chicken thighs, seasoned on both sides with salt and pepper. Cook chicken for 20 to 25 minutes total, turning periodically to cook evenly and thoroughly, until chicken is no longer pink in the middle. Transfer chicken to a plate. Once it has cooled a bit, shred the chicken on a cutting board, using two forks. Set aside.
- Using the same large pot, turn heat down just a bit to medium. Add butter to drippings in pot. Once melted, add carrots and onion. Stir occasionally, cooking until softened a bit, about 8 minutes. Then stir in the garlic and cook for 2 more minutes. Add chicken stock and bring to a boil. Turn heat down to low, cover the pot, and simmer for 20 minutes.
- If you are planning to eat all the soup in one sitting, add all of the tortellini now. If you plan to have leftovers, only add as much tortellini as you think you will eat. Otherwise the noodles soak up the broth, get mushy, and break down from sitting in the refrigerator overnight. Alternatively, you could cook the tortellini separately according to the package directions, drain, and reserve them. And then just add the cooked tortellini to the warmed soup before serving.
- Add peas and shredded chicken. Cover the pot and simmer for about 8 minutes, or until tortellini is tender. Stir in lemon juice and zest. Taste and season with additional salt and pepper. Stir in dill and serve immediately.
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