Thursday, May 19, 2011

Baked Tortellini


I first found a recipe for baked tortellini about three years ago.  Since then I have modified and changed the original into this one.  If you are in the mood for good old comfort food, this is one you need to try!  Don't let the many steps scare you off.  You won't regret it!

1 pounds chicken (cooked and shredded)
1 TBS beef bouillon
1 TBS chicken bouillon
1 tsp dried onion flakes
1 1/2 pounds cheese tortellini (dry or fresh)
1 quart Alfredo sauce (recipe below)
1 TBS olive oil
1/2 onion, diced
3 garlic cloves, minced
1/2 cup frozen peas
3/4 cup dried bread crumbs
1/4 cup fresh Parmesan cheese, grated
3 TBS melted butter

I start by cooking my chicken.  I like to boil my chicken for this recipe.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add the beef bouillon, chicken bouillon and dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.

I have used several different types of tortellini.  My favorite is fresh, cheese filled, spinach tortellini.  Whatever you can find will be fine as long as it is cheese filled.  Cook the pasta according to the packaging.  30 second before it is done pour the frozen peas directly into the pasta water.  Then drain with the pasta.

ALFREDO 
1 quart heavy cream
1 cube of butter
1 1/2 cup freshly grated Parmesan cheese
1 tsp pepper

About 10 minutes before the chicken is done start the Alfredo sauce.  In a saute pan melt the butter.  While continually stirring, slowly add the cream. (You will want to have your cream be room temperature or it will turn your butter hard and won't mix well)  Then add your Parmesan cheese and pepper.  Stir until the cheese is completely melted.  

In a small saute pan heat the olive oil,  add the onions and garlic and saute for about 3-5 minutes.  Add the sauteed onions and garlic into the Alfredo sauce.

In a large bowl combine the pasta, Alfredo mixture, chicken and peas.  Pour into a 9x13 pan.  

In a small microwaveable safe bowl melt 3 TBS of butter.  Add the bread crumbs and 1/4 cup of grated Parmesan cheese.  Sprinkle over the top of the tortellini and bake at 350 degrees for about 30 minutes.        

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