CHICKEN TORTELLINI ALFREDO
I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.
Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS
An out-of-this-world Alfredo sauce over cheese tortellini that won't sit too heavy in your stomach.
Provided by Ken
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
- Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
- Meanwhile, 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. Drain and set aside; keep warm.
- Slice chicken breast into bite-size pieces.
- Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 28.7 g, Cholesterol 156.9 mg, Fat 36.1 g, Fiber 1.7 g, Protein 30.9 g, SaturatedFat 20.2 g, Sodium 639 mg, Sugar 1.7 g
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
CHICKEN & CHEESE TORTELLINI ALFREDO
I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.-Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 418 calories, Fat 23g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 1004mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN
Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill chicken breasts til done, julienne, cover and set aside.
- In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
- Meanwhile, cook tortellini til done, drain.
- Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
- Heat over low heat til heated through.
- Pour onto serving platter.
- Top with fresh grated parmesan cheese.
- Garnish top with fresh chopped basil or parsley.
- *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.
Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1
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