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
Tortellini with Chicken and Cheese
20 mins
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  • 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
In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.
Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.
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.

nutrition information

Per Serving: cal. (kcal) 505, Fat, total (g) 26, chol. (mg) 130, sat. fat (g) 15, carb. (g) 32, Monounsaturated 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 (g) 24, Cobalamin (Vit. B12) (g) 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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