Pasta-Chicken-Broccoli Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal. Ingredients:
1/2 cup butter |
1/2 cup chopped sweet onion |
1/2 cup chopped red bell pepper |
2 garlic cloves, minced |
1/4 cup all-purpose flour |
3 cups chicken broth |
1 1/2 cups half-and-half |
1/2 cup dry white wine |
1 cup (4 oz.) freshly shredded parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 (20-oz.) package refrigerated cheese-and-spinach tortellini |
4 cups chopped fresh broccoli |
4 cups chopped cooked chicken |
1/2 cup grated parmesan cheese |
15 round buttery crackers, crushed |
1/2 cup chopped pecans |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.
5. Note: We tested with Buitoni Mixed Cheese Tortellini.
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