Wednesday, May 21, 2014

Alfredo Chicken Tortellini

We love our tortellini soup in my house.  Once I found some room in my freezer, I have been purchasing the huge bag of tortellini from Costco to have on hand since it is so much more cost-effective than the smaller bags from the grocery store.  This recipe is another great use for tortellini and is one my family gobbles up every time I make it.  It is a touch more hands-on than some other recipes we've posted, but I wouldn't include it if it wasn't worth it. (And it still only takes about 30 minutes to make.)  I love the combination of the chicken and bacon, the red pepper and broccoli, and the creamy sauce.


  • 2 cups frozen cheese tortellini
  • 1 large boneless skinless chicken breast half, cut into 1-inch cubes
  • 4 bacon strips, chopped
  • 1/8 teaspoon adobo seasoning (I used a sprinkle each of garlic powder, onion powder, and oregano, plus salt and pepper) 
  • 1/2 cup chopped onion
  • 1/2 cup (or more) chopped sweet red pepper
  • 3 teaspoons minced garlic
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup 2% milk
  • 1/3 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 1 cup (or more) frozen chopped broccoli, thawed and drained
  1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
  3. Drain tortellini; add to chicken mixture. Stir in broccoli; heat through. 

Difficulty: easy to medium - it isn't hard but it is hands-on just about the entire time
Time: about 30 min with prep
Source: adapted from a recipe of the same title from Taste of Home

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