Blackened Chicken With Tortellini Alfredo Recipes

BAKED CHICKEN TORTELLINI ALFREDO

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.

CHICKEN TORTELLINI ALFREDO

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.

SKILLET CHICKEN TORTELLINI ALFREDO

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.

BLACKENED CHICKEN WITH TORTELLINI ALFREDO

Steps:

• 1. Cook tortellini according to instuctions. Drain, set aside. Slice chicken breasts horizontally so as you have 4 even pieces of chicken, dry with a paper towel. Sprinkle with cajun seasoning, coating thoroughly. Heat 2 tbsp olive oil in a cast-iron skillet over med-high heat till almost smoking. Cook chicken until very dark on first side, flip and cook till dark, turn down oven to med-low and cook for an additional 5-10 minutes. Remove from pan, set aside. Add onions,green and red peppers to pan, turn heat back up to med-high and cook for 4-5 minutes just until they are not raw. Add boursin cheese, cream, and parmesan cheese, turn down heat again and stir until cheeses melt. Cut up chicken into bite-size pieces and add to sauce. Pour tortellini into a big bowl and add chicken and vegetables. Stir and enjoy.

BLACKENED CHICKEN ALFREDO

Steps:

• Begin by slicing the chicken in half to get 4 pieces out of the 2.
• Ron's Note:.
• I always keep my thumb out of the way of a knife, in this case it's actually holding the knife while I'm taking the picture with my other hand.
• Mix the Blackening Rub, then rub it into the chicken.
• Now it's time for the sauce:.
• Start at least 6 cups salted water going in a fairly large pot. I found that the linguine actually soaked up a lot of water. Add the dried pasta to the water, after it comes to a boil.
• While the pasta is cooking:.
• Slice the Red and Green Peppers into 1/4" x 1" strips, mince the onion, and place all into a pan with 1 tablespoon of butter.Cook this over medium / high heat until they begin to get soft.
• Add the wine, and turn the heat to high.
• When most of the liquid from the wine has evaporated, add the heavy whipping cream, and turn the heat down to medium.
• When the cream is hot, add the Parmesan Cheese, and turn the heat to low to wait for everything else to get done. If it thickens up too much, you can add a little more heavy whipping cream, or wine to thin it down a bit.
• When the pasta is cooked, drain it and add it to the pan holding the sauce, and mix it up to fully coat the pasta. Now add the chopped parsley, to give it that extra bit of color, and fresh flavor.
• While the sauce is cooking, it's time to:.
• Melt the butter in either a black frying pan, or a heavy bottomed stainless fry pan over a Medium high heat. When the butter's melted and the pan is pretty hot. add the chicken.
• Ron's Note:.
• I'm doing this at a friends house and am using an electric stove. I set the dial to #7 on a scale of 1 - 10 to get the proper temperature. You don't want to cook at too high a temp, or you'll end up burning the outside while leaving the inside still raw.
• As you can see by this picture, I've got the pasta going in the back of the stove, the sauce in the front left, and the frying chicken on the right front burner.
• When the chicken is cooked, 4 - 6 minutes on each side, set it on paper towels to absorb some of the butter, and fry the other 2 pieces of chicken.
• When they're both done, slice them into strips and plate by setting the pasta on a plate, then setting the chicken on top.
• Or, after cutting the chicken into strips, you could mix it right in with the Alfredo Sauce.
• Serve with Garlic Bread and a Salad. The salad really helps to cut the richness of this meal.

TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS

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.

BLACKENED CHICKEN ALFREDO

Steps:

• Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.
• Heat cast iron pan or any heavy frying pan over medium heat; Place 1/2 teaspoons butter under and 1/2 teaspoons butter on top of each breast; Cook each side for 4 minutes or until blackened; Set aside.
• In hot frying pan, place 2 Tbsps. olive oil; add vegetables; saute 2 minutes; Meanwhile, slice cooked chicken breasts into long strips and add to vegetables; Add cream,remaining butter and parmesan cheese;
• Stir constantly over medium heat for 2"-4" minutes.
• Sauce will thicken; add salt and pepper to taste.
• Toss with Penne Pasta and serve.