Filed under Main Dishes
16 ounces fresh cheese tortellini
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 green onions, finely chopped
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded cheese
Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.In a large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in uncooked tortellini. Pour chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake covered with foil for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.
I always keep a few packages of fresh tortellini in my freezer for quick weeknight meals, and this is one of my favorite ways to prepare it. You can use frozen tortellini too, but you'd have to boil it first, leaving it slightly undercooked. This dish is easy to adapt by adding different vegetables (peppers and peas are also good) and it's even good with ravioli or just regular pasta. This is a dish my whole family loves.
Who Dished It Up First
Adapted from Mel's Kitchen Cafe.
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