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Ingredients
- 16 oz. pkg. cheese tortellini (use refrigerated, not frozen)
- 1 T. oil
- 2 c. (about 2 chicken breasts) chicken, cut up into bite size pieces
- 3 green onions, finely chopped, white and green parts
- 2 T. flour
- 8 oz. (1 cup) chicken broth
- 8 oz. sliced fresh mushrooms
- 3/4 c. sour cream (I used reduced fat with good results)
- 8 oz. (2 cups) shredded Monterey Jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or Monterey jack would be good)
Details
Preparation time 15mins
Cooking time 45mins
Adapted from melskitchencafe.com
Preparation
Step 1
Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.
Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
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