Creamy Tortellini & Vegetables

How could this be bad? Tortellini, veggies, and cheese? It did come out a little saucey rather than just have the sauce coat everything so next time I might use less broth and cheese. Still was delicious though.

  • Servings: 5-serving
  • Time: 30 mins
  • Difficulty: easy
  • Print

How could this be bad? Tortellini, veggies, and cheese? It did come out a little saucey rather than just have the sauce coat everything so next time I might use less broth and cheese. Still was delicious though.

Summary

  • Cooking Time: 30 mins

Ingredients

1 Tablespoon Butter
1 Onion
4 Cloves Garlic
2 Carrots
1 Orange Bell Pepper
1 Yellow Squash
2 Cups Chicken Broth
8 Oz Cream Cheese
2 Cups Chicken , shredded
1 19 oz Frozen Tortellini Bags
1/4 Cup Plus More Parmeasn Cheese
to taste Salt and Pepper
Dash Sriracha
1/4 lb Frozen Broccoli

Steps

  1. Take the broccoli out of the freezer and set aside.
  2. Melt the butter over medium-low heat in a large pot.
  3. Dice the onion, mince the garlic, and add to the melted butter.
  4. Meanwhile, peel and cut the carrots, I cut them into half rounds but you could dice as well. Add the carrots to the pot.
  5. Dice the orange bell pepper and add to the pot.
  6. Cut up the squash into quarter rounds and add to the pot. Continue to cook until the squash is soft (3 – 5 minutes).
  7. Add the chicken broth to the pot and turn the heat up to medium.
  8. Cut the cream cheese into small pieces and add to the pot. Stir the vegetables and cheese until the cream cheese is fully melted.
  9. Let the sauce come up to a simmer and add the chicken.
  10. Add the frozen tortellini to the pot and bring back up to a simmer. Continue to simmer for 5 additional minutes.
  11. While the tortellini is cooking, cut the broccoli into smaller pieces.
  12. Add the parmesan cheese, salt, pepper,  and sriracha to the pot. Taste and adjust seasonings if necessary.
  13. Add the broccoli and cook until just long enough to heat through (3 – 5 minutes).

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