Creamy Chicken Tomato Tortellini Recipes

CREAMY CHICKEN TOMATO TORTELLINI SOUP

Steps:

• In a dutch oven, warm up the olive oil on medium heat, then add diced onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
• Let soup come to a simmer, cooking for five minutes or so to heat chicken through.
• Add cheese tortellini and let cook for five minutes until cooked through.
• Take pot off the heat, add heavy cream and parmesan cheese, then stir well to melt cheese into the soup. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish.
• Serve immediately.

CREAMY CHICKEN TOMATO TORTELLINI

Steps:

• 1. Cook pasta according to package directions; drain. Return pasta to cooking pot; stir in remaining ingredients.
• 2. Cook on low heat 5 minutes or until heated through, stirring occasionally.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.