Ingredients
-
1
-
1
-
1
-
1/4
-
1
-
2
-
1
-
1/4
-
1/4
-
1 3/4
-
1/2
-
1/2
-
1/4
-
-
Directions
Cheesy Chicken Tortellini, A favorite from Betty Crocker’s Best-Loved Recipes Omit the chicken and substitute additional red or yellow bell pepper for a vegetarian meal I serve this yummy dish with warm crusty bread for dipping into the cheese sauce and a salad , I have made this many times, as I have the Betty Crocker cookbook that it’s in This is a very good recipe! I like the vegetarian adaptations listed by messie Chef and can’t wait to try it that way!, Very, very nice weeknight dinner! The flavors blended well I added 1 1/2 chicken stock cube (1 cube makes 2 cups) for added flavor
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Steps
|
1
Done
|
Cook and Drain Tortellini as Directed. |
|
2
Done
|
While Tortellini Is Cooking, Heat Oil in 3 Quart Saucepan Over Medium-High Heat. Cook Chicken in Oil, Stirring Frequently, Until No Longer Pink. Remove from Saucepan; Keep Warm. |
|
3
Done
|
Melt Butter in Saucepan Over Medium-High Heat. Cook Bell Pepper, Shallots and Garlic in Butter, Stirring Frequently, Until Bell Pepper Is Crisp-Tender. Stir in Flour and Pepper. Cook Over Medium-High Heat, Stirring Constantly, Until Mixture Is Bubbly, Remove from Heat. Stir in Milk. Heat to Boiling, Stirring Constantly. Boil and Stir 1 Minute; Remove from Heat. |
|
4
Done
|
Stir in Mozzarella and Swiss Cheeses Until Melted. Stir in Tortellini and Chicken Until Coated. Sprinkle With Parmesan Cheese. |
