Tortellini with Chicken Mushroom Cream Sauce

By CheeseDiva

Ingredients

• Cooked meat from a rotisserie chicken, broken in pieces
• 1/4 cup extra virgin olive oil
• 16 ounces mushrooms, sliced
• 1/2 cup walnuts, chopped
• 1 cup milk
• 2 cups whole milk ricotta cheese
• 1 can cream of mushroom soup
• 1 1/2 teaspoon black pepper
• 1 cup freshly shredded Parmesan cheese plus some to sprinkle on top
• 2 1/2 pounds whole wheat tortellini, cooked according to package directions
• fresh chopped parsley for garnish

Details

Adapted from recipes.howstuffworks.com

Preparation

Step 1

1.Heat the olive oil in a large skillet over medium heat. Saute
2
the mushrooms and walnuts until the mushrooms are golden brown.
3
Add the milk, ricotta cheese, and cream of mushroom soup. Stir
4
frequently for 5 minutes until the sauce has slightly thickened.
5
Lower the heat and add the black pepper and Parmesan cheese. Stir
6
until the sauce is smooth. Add chicken. Do not boil.
7
2.Drain the cooked pasta and place on a serving platter. Pour the
8
sauce over the pasta.
9
3.Sprinkle with shredded Parmesan. Garnish with parsley if desired