I got this recipe from Camille over at My Kitchen Cafe and I've been meaning to make it for some time now but I just got around to it. (Honestly? The Hubs said I had to cook something good because he is sick of take-out. I know, such a bad wife!) If this is a prelude to what her recipes always taste like (what I really mean is if all her recipes are this freakin' GOOD), then I will spending much more time scrolling through her blog. Go check her out and check this recipe out. She's got my full attention now. Seriously Yummy!
Chicken Tortellini Bake
barely adapted from My Kitchen Cafe
24 ounces of cheese tortellini
1 tablespoon oil
2 tablespoons butter
3 or 4 cups (about 4 chicken breasts) of chicken cut up into bite size pieces
1 onion chopped
1 tablespoon seasoning blend (your choice)
1 tablespoon red pepper flakes
2 tablespoons flour
8 ounces (1 cup) chicken broth
small can sliced mushrooms
1 cup frozen peas
1 cup sour cream
8 oz (2 cups) shredded cheese, any kind you prefer
Bring a large pot of water to boil and cook tortellini per package directions. Drain and set aside.
Heat the oil and butter in a large non-stick skillet over medium/high heat. Cook the chicken and onion until done. Add the mushrooms and cook a minute or two longer. Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes, just to get the flour taste out. Add the chicken broth and stir until thickened, this will happen pretty quickly. Mix in the sour cream until the mixture is creamy and slightly thickened. Mix in the frozen peas, they will thaw on in no time at all in the hot mixture. Turn off the heat.
Mix together the chicken mixture and tortellini in the saucepan. Add the cheese and mix it all together.
Spray a 9X13 pan with cooking spray and spoon the mixture into the dish.
Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 20 minutes until bubbly and golden brown around the edges.
This is excellent. There really isn't anything to say other than that,