Cheesy Chicken Tortellini Bake
Cubed cooked chicken and refrigerated tortellini make a quick, comforting casserole.
- 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
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.
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.
- 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)
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.