Cheesy Chicken Tortellini Bake
Vanessa Ramm
ingredients
- Pasta Mixture:
- 1/2 C. chopped onion
- 1 t. olive oil
- 1 garlic clove, pressed
- 1 jar (16oz) white Alfredo sauce
- 2 pkg (9oz each) refrigerated cheese-filled regular or spinach tortellini
- 1 1/2 C. cubed cooked chicken
- 1 C. milk
- 1/2 - 1 C. water
- 1 C. frozen peas
- 1/4 t. ground black pepper
- 1 t. dried italian seasoning
- Crumb Topping:
- 1/4 C. (1oz) grated fresh Parmesan cheese
- 2 T. butter, melted
- 1 C. fresh bread crumbs
directions
- 1
Preheat oven to 400°. For pasta mixture, 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, peas and pepper. Heat until mixture just comes to a boil; remove from heat. Stir italian seasoning into pasta mixture.
- 2
Meanwhile, for crumb topping, combine grated Parmesan cheese, melted butter and bread crumbs, mix well.
- 3
Spoon pasta mixture into baking dish, sprinkle with crumb topping. Bake 15-20 mimutes or until edges are bubbly and topping is golden brown.
Source: Vanessa Ramm
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