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Chicken Tortellini Bake

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Chicken Tortellini Bake
Prep Time
15 mins
Cook Time
45 mins
 
Course: Main Course
Cuisine: Italian
Author: Steve
Ingredients
  • 19 oz. frozen cheese tortellini (can substitute dry rigatoni)
  • 1 Tbsp. oil
  • 3 cups diced chicken (thigh or breast)
  • 2 Tbsp. soy sauce
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can mushrooms (or 8 oz. fresh mushrooms)
  • 1/2 cup sour cream
  • 2 cups shredded mozzarella (or Italian blend)
Instructions

  1. Bring a large pot of water to a boil. Cook tortellini (or rigatoni) until floating.

  2. Drain and set aside.

  3. Heat your oil in a large non-stick skillet over medium heat. Brown your chicken 1-2 minutes.

  4. Add your mushrooms and cook until chicken is done. (If using fresh mushrooms, cook until they are golden brown.)

  5. Mix in your sour cream and cook until mixture is creamy and slightly thick.

  6. Spray a 9×13 pan with cooking spray. Add tortellini (or rigatoni) to the mixture and pour into pan.

  7. Add cheese on top of mixture so that it completely covers.

  8. Cover with foil and bake at 350 degrees for 30 minutes.

  9. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around edges.

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Chicken Fajita Pasta

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Chicken Fajita Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Italian
Keyword: chicken, fajita, pasta
Servings: 4
Author: Tracy
Ingredients
  • 3 chicken breasts, sliced into strips
  • 2 Tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bell pepper, green or red, diced
  • 1 medium onion, sliced
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp garlic powder
  • 6 cups milk
  • 4 cups penne pasta
  • 2 cups Mexican cheese, shredded
Instructions

  1. Cut onion and peppers and place in small bowl.

  2. Cut chicken into strips. Season chicken with salt and pepper.

  3. Heat oil in large pot over high heat.

  4. Add chicken and cook until no pink is visible, about 5-6 minutes. Remove chicken.

  5. Add bell pepper and onion. Green peppers give a more traditional taste, while red are sweeter. You can use either for this recipe. Cook until onion is translucent, about 6 minutes.

  6. Return the chicken to the pot and add chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.

  7. Add the milk and penne, stirring constantly to prevent sticking.

  8. Cook for about 20 minutes until pasta is fully cooked and the milk has reduced to a thick sauce that coats the pasta.

  9. Add shredded cheese and mix until melted.

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