Chicken and Mushroom Tortellini that is Oh-So-Good!
What a busy weekend. And I know you all are busy too so I’ll share the recipe AFTER I update you on a few things from last week that I know you are dying to know. Yes, I received my little package on Friday that was taking an extended vacation in the Saint Paul Postal Facility. It must have had enough and decided a change of scenery was due. Now we’ll see how long it takes me to get it back out in the mail and sent to the final recipient. Maybe it’ll decide it likes it here and doesn’t want to leave. Hmmmm?
Then there is the matter of my Christmas cards. I am pleased to announce I am past the “photo not even taken yet” stage and into the “the cards are ordered” stage. When I get to the “cards are in the mail” stage, I will be so relieved.
Part of our weekend was spent hosting our oldest daughter and some of her girlfriends for a sleepover Christmas party. We had 5 teenage girls laughing and giggling until wee hours of the night/morning. On the menu was today’s Chicken Tortellini for dinner and for breakfast we had Breakfast Bowls. Make a mental note here – both are good for any size of group. Come back girls anytime and bring your laughs and giggles with you.
So – on to the main reason you are here today. Chicken Tortellini. Now I know a jar of alfredo sauce will do the trick but making your own really is not hard to do and it tastes Oh-So-Good! This recipe is from a friend of mine, Kristi. Everyone who has it just loves it. If you are a beginner in the kitchen, this is a really good recipe to try.
Just to warn you, this is not diet conscience food. That’s why it’s so good. Start with some cooked chicken. If you have some left over, that’ll work. You can cut it into chunks or shred it. Cut up some mushrooms. I have people in the house that don’t really care for mushrooms so I cut mine up larger so they could easily pick them out and set them aside on their plate. Does that sound familiar in any of your homes?
Then you sauté those mushrooms in butter. Don’t skimp here people. Butter adds flavor. Add the heavy whipping cream and eventually the seasonings. While you are doing all of this, your tortellini can be cooking. It’s pretty convenient that the pasta and the sauce get done at almost the exact time. Amazing!
So once everything is cooked and ready to go, you stir it all together and viola – you just made homemade alfredo sauce. This recipe can be made ahead of time and put into a crock pot and kept warm all day long. I actually like it reheated after all of the garlic has had time to soak in.
Like I said, it’s not diet conscience food but that’s why you have to tune in tomorrow for my Low Fat Fudge recipe. I don’t want you having to wear your fat pants all holiday season long.
Chicken and Mushroom Tortellini
This recipe can be adjusted according to your tastes. Add more mushrooms or none at all. Add more garlic or a little bit less. It's a great "make ahead" recipe that you can easily put into the crock pot and keep warm. The longer the pasta and chicken sit, the more flavor it will have.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 - 20 minutes
Total Time: 30 - 35 minutes
2 – 3 cooked chicken breasts – cubed or shredded
2 cups heavy whipping cream
3 tablespoons butter
3 tablespoons parsley
1/2 cup shredded Parmesan cheese or 1/3 cup grated Parmesan cheese
1 package cheese filled tortellini (19 ounces)
½ pound mushrooms – cut up
1 tablespoons minced garlic or garlic powder (more or less to taste - I use MORE)
½ teaspoon salt
1 teaspoon pepper
1. Get pasta water started in a large pot and when ready, add pasta to water and cook according to directions. Drain. By the time the pasta is done, the sauce will be done.
2. In a large sauce pan, melt butter. Add mushrooms and sauté over medium heat for 3 minutes.
3. Add garlic and stir.
4. Stir in heavy whipping cream and heat to a boil. Reduce heat and simmer for 3 minutes.
5. Stir in cheese of choice, parsley, salt and pepper.
6. Cook for 1 minute and remove from heat.
7. Put pasta, chicken and sauce into the large pot and mix well. Heat for 2 – 5 minutes to make sure the chicken is heated through.
Serve with French bread and a salad.
Adapted from my friend Kristi Peterson’s recipe that so many have enjoyed over the years. Thanks Kristi for sharing!