CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- 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 but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
CHEESY TORTELLINI IN A CREAMY SAUCE
I created this for the Ready Set Cook contest, I hope you enjoy it! It's cheesy and creamy and easy to make!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
- Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
- Season with nutmeg and reduce heat to low.
- Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
- Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
- Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
- Note:.
- If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.
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
CHEESY BAKED TORTELLINI
Great baked tortellini pasta with super creamy sauce that is wonderful!
Provided by sewellpe
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 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, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
- Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
- Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
- Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 33.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 1.8 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 429.4 mg, Sugar 4.8 g
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