Total Time
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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!

Kohtzy February 13, 2008

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.

rosslare January 11, 2008

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