Cheesy Chicken Tortellini

Messie Chef's Note:

A favorite from Betty Crocker's Best-Loved Recipes. Omit the chicken and substitute additional red or yellow bell pepper for a vegetarian meal. I serve this yummy dish with warm crusty bread for dipping into the cheese sauce and a salad.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 5

• 1 (7 ounce) package dried cheese-filled tortellini
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast , cut into thin slices
• ¼ cup butter
• 1 small green bell pepper , chopped (1/2 cup)
• 2 shallots , finely chopped
• 1 garlic clove , finely chopped
• ¼ cup flour
• ¼ teaspoon pepper
• 1 ¾ cups milk
• ½ cup mozzarella cheese , shredded
• ½ cup swiss cheese , shredded
• ¼ cup parmesan cheese or ¼ cup romano cheese , grated

Directions:

1. Cook and drain tortellini as directed.
2. While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
3. Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
4. Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

Reviews

[Kohtzy]

I have made this many times, as I have the Betty Crocker cookbook that it's in. This is a very good recipe! I like the vegetarian adaptations listed by messie Chef and can't wait to try it that way!

[rosslare]

Very, very nice weeknight dinner! The flavors blended well. I added 1 1/2 chicken stock cube (1 cube makes 2 cups) for added flavor.