Cheesy Chicken Tortellini: The Best Cheesy Chicken Tortellini Recipe from Cook'n

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	Cheesy Chicken Tortellini

Serves: 5

To turn this into an interesting meatless meal, omit the chicken and add an additional cup chopped red or yellow bell pepper. Serve with warm crusty bread to dip into the cheesy sauce and, for dessert, slices of cut-up fresh melon.

Print this Recipe

   1 (7-ounce) package dried cheese-filled tortellini
   1 tablespoon vegetable oil
   1 pound boneless skinless chicken breast halves, cut into thin slices
   1/4 cup margarine or butter
   1 small green bell peppers, chopped (1/2 cup)
   2 shallots, finely chopped
   1 clove garlic, finely chopped
   1/4 cup all-purpose flour
   1/4 teaspoon pepper
   1 3/4 cups milk
   1/2 cup shredded mozzarella cheese (2 ounces)
   1/2 cup shredded Swiss cheese (2 ounces)
   1/4 cup grated Parmesan or Romano cheese

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1. Cook and drain tortellini as directed on package.

2. While tortellini is cooking, heat oil in 3-quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink in center. Remove from saucepan; keep warm.

3. Melt margarine in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in margarine, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

4. Stir in mozzarella and Swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with Parmesan cheese.

1 SERVING: Calories 430 (Calories from Fat 225); Fat 25g (Saturated 9g); Cholesterol 110mg; Sodium 400mg; Carbohydrates 18g (Dietary Fiber 1g); Protein 34g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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