CHEESY CHICKEN TORTELLINI

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Cheesy Chicken Tortellini image

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.

Provided by Messie Chef

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1 (7 ounce) package dried cheese-filled tortellini
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into thin slices
1/4 cup butter
1 small green bell pepper, chopped (1/2 cup)
2 shallots, finely chopped
1 garlic clove, finely chopped
1/4 cup flour
1/4 teaspoon pepper
1 3/4 cups milk
1/2 cup mozzarella cheese, shredded
1/2 cup swiss cheese, shredded
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

Steps:

  • Cook and drain tortellini as directed.
  • 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.
  • 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.
  • Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

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