Friday, January 7, 2011

Cheesy Chicken Tortellini

Pasta Mixture:
½ cup chopped onion                              
1 teaspoon olive oil                                              
1 garlic clove, pressed                               
1 jar (16 oz) Alfredo pasta sauce         
2 packages (9 oz each) refrigerated
cheese filled tortellini       
1 ½ cups cubed cooked chicken                   
1 cup milk         
1 cup water                                                        
1 cup chopped green peppers
¼ teaspoon ground black pepper                 
1 teaspoon dried basil leaves

Crumb Topping:                                               
¼ cup grated fresh Parmesan cheese
2 tablespoons butter melted
1 cup fresh bread crumbs
Preheat oven to 400°F. Heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peppers and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir in basil into pasta mixture. Mix crumb topping together, set aside. Spoon pasta mixture into baking dish and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

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