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Bake & Roast

Chicken and Mushroom Tortellini Bake
Ingredients
No layering is needed in this saucy, cheesy pasta bake thanks to frozen tortellini-a genius shortcut that makes this meal weeknight easy.
1.5 lbs. boneless, skinless chicken breasts
1 (16-oz.) package frozen tri-color tortellini
2 Tbsp. olive oil
2 (8-oz.) packages sliced baby bella mushrooms
2 cloves garlic, minced
1/2 (11-oz.) package baby spinach
1 cup heavy cream
1 1/2 cups grated Parmesan cheese, divided
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Chicken and Mushroom Tortellini Bake

Chicken and Mushroom Tortellini Bake

Chicken and Mushroom Tortellini Bake
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:45 minutes
directions
Preheat oven to 350 degrees F. Grease a 9x13" baking dish. Cut chicken into 1" pieces. Season with salt and pepper.
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and set aside.
Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and brown for 6 to 8 minutes, until cooked through. Using a slotted spoon, transfer chicken to a plate and set aside.
To same skillet, add mushrooms and garlic and cook 5 to 7 minutes, until mushrooms are golden brown. Stir in spinach and let wilt. Add cream and 1 cup Parmesan. Stir to combine. Let simmer 3 to 4 minutes, until sauce thickens slightly. Remove from heat and stir in chicken and tortellini.
Pour mixture into prepared baking dish. Sprinkle top with remaining 1/2 cup Parmesan. Cover baking dish with foil and bake 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden brown around edges.
Source: Hannaford fresh Magazine, May June 2024
 
 
 
 
 
 
 
 
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