Cheesy Chicken Tortellini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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A favorite from Betty Crocker's Best-Loved Recipes. Omit the chicken and substitute additional red or yellow bell pepper for a vegetarian meal. I serve this yummy dish with warm crusty bread for dipping into the cheese sauce and a salad. Ingredients:
1 (7 ounce) package dried cheese-filled tortellini |
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into thin slices |
1/4 cup butter |
1 small green bell pepper, chopped (1/2 cup) |
2 shallots, finely chopped |
1 garlic clove, finely chopped |
1/4 cup flour |
1/4 teaspoon pepper |
1 3/4 cups milk |
1/2 cup mozzarella cheese, shredded |
1/2 cup swiss cheese, shredded |
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated |
Directions:
1. Cook and drain tortellini as directed.
2. While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
3. Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
4. Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.
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