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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Pesto Alfredo Tortellini & Chicken Bake

"Fresh tortellini and sauteed vegetables 
combine with tender bites of chicken; 
the light pesto cream sauce envelopes the entire dish!"
INGREDIENTS:
20 ounce package of fresh tortellini (cheese filled, I prefer the tri-color)
5 Tbs. olive oil
1 large onion, chopped
3 boneless, skinless chicken breasts, cut into bite sized pieces
Salt and pepper
2 zucchini, medium size sliced in half and cut into 1/4” pieces
2 yellow squash, medium size sliced in half and cut into 1/4” pieces
1 container cherry tomatoes, sliced in half
3 cups heavy cream
1/2 teaspoon white pepper
1 cup pesto sauce
3 cups Parmesan cheese


PREPARATION:
Preheat oven to 400 degrees

1.     In a large skillet, sauté onions in 3 Tbs. olive oil until they soften, 5-7 minutes.

2.     Season chicken with salt & pepper to taste; add chicken to the skillet and sauté until chicken is just cooked through.  Cover and set aside.

3.     In a separate skillet, sauté zucchini and yellow squash in 2 Tbs. olive oil to soften; and tomatoes to the skillet and sauté a minute or two longer.  Cover and set aside.

4.     In a saucepan, combine heavy cream, pesto, white pepper and 1 cup Parmesan cheese.  Simmer on low until cheese melts.  Set aside.

5.     Cook tortellini according to the package directions.  Drain.

6.     In a large glass casserole dish, combine contents from both skillets.

7.     Sprinkle with 1 cup Parmesan cheese, add the tortellini and gently toss to combine.

8.     Pour sauce over the dish; top with the remaining Parmesan cheese.

9.     Bake for 20 minutes covered; remove foil and bake for an additional 5-7 minutes.


10.  Serve and enjoy!

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