Cheesy Chicken Tortellini Bake

Cubed cooked chicken and refrigerated tortellini make a quick, comforting casserole.

Ingredients

    Pasta Mixture
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, pressed
  • 1 jar (16 ounces) white Alfredo pasta sauce
  • 2 packages (9 ounces each) refrigerated cheese-filled regular or spinach tortellini
  • 1 1/2 cups cubed cooked chicken
  • 1 cup milk
  • 1 cup water
  • 1 cup frozen peas
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves
    Crumb Topping
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons butter or margarine, melted
  • 1 cup fresh bread crumbs

Directions

  1. Preheat oven to 400°F. For pasta mixture, chop onion using Food Chopper. In Executive (4-qt.) Saucepan, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.

  2. Meanwhile, for crumb topping, grate Parmesan cheese using Rotary Grater. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.

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

Yield:

  • 6  servings

Nutrients per serving:

Calories 550, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 110 mg, Carbohydrate 54 g, Protein 28 g, Sodium 1150 mg, Fiber 4 g

 

U.S. Diabetic exchanges per serving:

3 starch, 1 vegetable, 2 1/2 high-fat meat (3 carb) 

Cook's Tips:

Alfredo sauce in a jar can be found in the pasta sauce section of the supermarket. Do not substitute refrigerated Alfredo sauce; it may separate and curdle during baking.

To quickly snip basil leaves, stack the leaves and roll them up into a tight cylinder. Using the Chef's Knife, slice the roll crosswise into thin strips. Separate strands and snip them using Professional Shears.

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