Sunday, March 22, 2009

Cheesy Chicken Tortellini Bake

I was very lucky to receive a batch of delicious recipes, compiled for me by friends and family, at my wedding shower this summer. This one came from my high school bestie Allison, and it's become a good go-to throughout the fall and winter because it's the perfect comfort food.

Cheesy Chicken Tortellini Bake

Pasta Mixture
1/2 cup chopped onion
1 tsp. olive oil
1 garlic clove, pressed
1 jar (16 oz.) Alfredo sauce
2 pkgs. (9 oz. each) cheese tortellini
1.5 cups cubed, cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 tsp. ground black pepper
1 tbsp. fresh basil, chopped or 1 tbsp. dried basil

Crumb Topping
1/4 cup grated fresh parmesan
2 tbsp. melted butter
1 cup fresh bread crumbs

1. Preheat oven to 400 degrees.

2. Cook pasta in boiling water according to instructions. Drain and set aside.

3. Meanwhile, heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes until onion is tender.

4. Stir in pasta sauce, tortellini, chicken, milk, water, peas and pepper. Heat until mixture just comes to boil; remove from heat. Stir in basil.

5. Grate parmesan and melt butter. Stir in bread crumbs and cheese; mix well.

6. Spoon pasta mixture into bakeware; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.


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