Tortellini with Chicken and Cheese
Any leftover cooked meat is a good substitute for the chicken in this fast recipe. Or skip the chicken and make it meatless.
Recipe from Midwest Living
1 9 ounce package refrigerated cheese tortellini
1 cup frozen peas, corn, or pea pods
1 8 ounce tub cream cheese spread with garden vegetables or chive and onion
1/2 cup milk
1 9 ounce package frozen chopped cooked chicken breast
Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.
Per Serving: cal. (kcal) 505, Fat, total (g) 26, chol. (mg) 130, sat. fat (g) 15, carb. (g) 32, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 8, pro. (g) 32, vit. A (IU) 1603, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 525, Potassium (mg) 397, calcium (mg) 242, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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