Tuesday, February 24, 2009
Alfredo Chicken Tortellini
1-1/2 cups frozen cheese tortellini
1 boneless skinless chicken breast, cut into 1-inch cubes
3 bacon strips, chopped
3 teaspoons minced garlic
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1 can cream of chicken soup
1/2 cup milk
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
1 cup frozen chopped broccoli, thawed and drained
Cook tortellini according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Remove and drain in a paper towel. Add chicken to skillet with garlic. Cook till chicken is no longer pink. Add onion and red pepper; cook and stir until tender. In a small bowl, combine the soup, milk, sour cream and Parmesan cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.
*I used spinach tortellini from a box (not frozen), so that's why the picture actually looks kind of gross. I would recommend normal, but I couldn't find any in the store I was in...boo hoo.
*I added A LOT more cheese, cause I like things cheesy. I would do more like 1/4-1/2 cup.
*I also only had a green bell pepper in the fridge, so I used that, but I think the red would add SO much more color and be prettier.
*Next time, I might just use homemade alfredo sauce instead because I like things pretty rich...but this recipe was still delicious!
*Adapted from Taste of Home