CHICKEN AND MUSHROOM TORTELLINI
Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!
Provided by Crazy about Bunnies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2
TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
- Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
CHICKEN PESTO MUSHROOM TORTELLINI
This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City. I don't make each part from scratch like they did but mine is just as yummy. (I don't know the ounces for the ingredients, this made me enter something. It's the large jar of mushrooms & the pasta & pesto only come in one size.)
Provided by Tina A
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 371.7, Fat 12.8, SaturatedFat 5, Cholesterol 73.5, Sodium 1718.7, Carbohydrate 37.5, Fiber 1.1, Sugar 7, Protein 27
MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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 and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
CHICKEN TORTELLINI SKILLET
Dinner's on the table in no time with this tasty chicken and pasta recipe from Chandra Benjamin of Eden Prairie, Minnesota. "I'm a graduate student and live alone, so the recipes I make are inexpensive and make just a few servings," Chandra notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 767mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
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CHICKEN MUSHROOM TORTELLINI BAKE - LET'S DISH RECIPES
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4.5/5 (82)Total Time 45 minsCategory Main DishesCalories 364 per serving
- In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown.
- Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add the chicken broth and cook and stir until thickened. Mix in sour cream and stir until well combined. Stir in the uncooked tortellini.
- Pour the chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and golden brown around the edges.
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- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- You can also make your dough in a food processor if you’ve got one. Just throw everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise, your pasta will be flabby and soft when you cook it, instead of springy and al dente.
- There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
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