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Tortellini and Chicken in Pink Alfredo Sauce 1 1/2 pounds frozen tortellini
2 cloves garlic, chopped
2 tablespoons olive oil
6-ounce can tomato paste
1 cup water
1/2 teaspoon dried basil
Salt and pepper to taste
1 quart half and half
1/2 cup grated Romano cheese
3 boneless chicken breasts, sliced thin
8 ounces sliced fresh mushrooms
2 teaspoons butter
1 pound shredded mozzarella cheese
1 package (10 ounces) broccoli cuts, partially thawed
1. For sauce: Saute garlic in 1 tablespoon olive oil until tender. Add tomato paste and saute. Add 1 cup water, basil, salt and pepper. Cook over medium heat until thoroughly mixed. Cool slightly.
2. Add sauce mixture to half and half. Stir in the Romano cheese. Saute the chicken strips in 1 tablespoon olive oil. Saute mushrooms in 2 tablespoons butter.
3. Cook tortellini according to package directions. Drain and set aside.
4. Combine the tortellini, chicken strips, mushrooms, mozzarella cheese and broccoli. Pour the Alfredo sauce over all and mix thoroughly.
5. Pour into a 9-by-15-inch baking dish. Cover with foil and bake at 350 degrees for 35 minutes.
Chloe Buckner, P.O. Box 421, Edinburg
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