Best Chicken Tortellini With Broccoli Rabe Recipes

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

CHICKEN AND BROCCOLI TORTELLINI

Steps:

• Boil tortellini in a large pot of water according to package directions. Add the broccoli to the water during the last minute of cooking. Drain tortellini and broccoli and set aside.
• In the same pot, heat olive oil over medium high heat. Add the cut up chicken breast, salt, and onion powder. Cook until slightly browned and cooked through, about 8 minutes. Remove from pot and set aside.
• In the same pot over medium heat, add the butter, garlic, and flour, whisking until the mixture is lightly browned, about 3 minutes. Continue whisking and pour in the milk. Increase heat until milk lightly bubbles and sauce thickens. Lower the heat and stir in the cheeses until they melt. Add in the tortellini, broccoli, and chicken. Serve warm.

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

TORTELLONI WITH BROCCOLI RABE & PANCETTA

Steps:

• HEAT 1 tablespoon oil in large skillet over medium heat. Add pancetta; cook, stirring frequently, for 8 minutes or until almost crisp. With slotted spoon, transfer pancetta to paper towel-lined plate.
• ADD remaining 3 tablespoons oil to skillet. Add garlic and crushed red pepper; and cook for 30 seconds over medium heat. Add half of the broccoli rabe; cook, stirring frequently, for 1 minute or until wilted. Add remaining broccoli rabe and salt; cook, stirring frequently, for 2 to 3 minutes. Remove from heat.
• PREPARE pasta according to package directions; drain, reserving ¿ cup cooking water. Return pasta to saucepan along with broccoli rabe, pancetta, reserved cooking water and pine nuts. Season with pepper. Serve with cheese.