Chicken Or Mushroom Or Tofu Tortellini Filling Recipes

CHICKEN AND MUSHROOM TORTELLINI

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.

CHICKEN PESTO MUSHROOM TORTELLINI

Steps:

• Boil tortellini according to directions on package.
• Meanwhile, cut your chicken up into cubes.
• While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
• Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
• Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
• Top with more parmesan.
• Enjoy!

CHICKEN (OR MUSHROOM OR TOFU) TORTELLINI FILLING

Steps:

• Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
• Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
• Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
• Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).