Adapted from melskitchencafe.com
This dish was inspired by a recipe I saw on Mel's Kitchen Cafe. My husband doesn't like mushrooms, though, and her recipe called for them. So, I improvised (enter: the broccoli). I substituted Greek yogurt for the sour cream to try to lighten up the fat content, with good results. And, I cheated with the chicken and used the breast meat from a rotisserie chicken.
This was delish! (FYI, the red you see in the picture is just part of my tri-color tortellini; it's not a vegetable like my husband thought when he first saw the dish). Also, I seasoned my portion with a little salt and pepper before eating it; I prefer to salt my food after cooking, as I tend to use less salt this way.
Ingredients:
This was delish! (FYI, the red you see in the picture is just part of my tri-color tortellini; it's not a vegetable like my husband thought when he first saw the dish). Also, I seasoned my portion with a little salt and pepper before eating it; I prefer to salt my food after cooking, as I tend to use less salt this way.
Ingredients:
16 ounces cheese tortellini (I used frozen tri-color)
1 tablespoon olive oil
2 cups cooked chicken cut up into bite size pieces
1/4 cup diced onion
2 tablespoons flour
1 cup chicken broth (I used reduced-sodium)
1-1 ½ cups broccoli florets
3/4 cup sour cream (I used 6 ounces plain Greek yogurt)
8 oz shredded Monterey jack cheese
1 tablespoon olive oil
2 cups cooked chicken cut up into bite size pieces
1/4 cup diced onion
2 tablespoons flour
1 cup chicken broth (I used reduced-sodium)
1-1 ½ cups broccoli florets
3/4 cup sour cream (I used 6 ounces plain Greek yogurt)
8 oz shredded Monterey jack cheese
(I used and Italian 5-cheese blend)
Directions:
Preheat the oven to 350 degrees. Bring a large pot of water to a boil and add tortellini. Cook until almost done, adding broccoli about 3 minutes before the pasta is ready (length of time depends on whether you use fresh or frozen pasta). Do not overcook, as the pasta will continue to cook while in the oven. Drain and set aside.
Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are slightly browned. Sprinkle flour over the mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and whisk mixture to remove any clumps created by the flour addition. Stir in chicken. Mix sour cream or yogurt into the mixture until it is creamy and thickens slightly.
Spray a 9x13 dish with cooking spray. Pour tortellini into the dish. Sprinkle half of the cheese over tortellini. Spread the sauce mixture on top. Then sprinkle the remaining cheese on top.
Bake covered with foil for 30 minutes; uncover and bake for additional 10-15 minutes until bubbly and golden brown around the edges.
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