How to Make Creamy Chicken Artichoke Tortellini

This is a great recipe for pasta lovers. Keeping the base recipe the same, several of the ingredients can be substituted for other meats, veggies or noodles.

Instructions

Difficulty: Moderate

1. Ingredients You'll Need:
   
   ½ pound of cooked chicken breast (grilled or baked)
   
   5 cups of cheese tortellini (fresh or frozen)
   
   2 medium jars of artichoke hearts (in water)
   
   1 small jar of capers (optional)
   
   2 cups of mushrooms (fresh or canned), chopped
   
   1 large jar of alfreido sauce
   
   1 package of shredded mozzarella cheese
   
   2 medium diced tomatoes
   
   1 tsp. of garlic powder
   
   1 tsp of oregano
   
   Salt and pepper to taste
   
   Olive Oil
2. Bake or grill chicken breast appropriately and THINLY slice into strips.
3. In large sauce pan, sauté two cups of chopped mushrooms in olive oil and a pinch of salt and pepper.
4. Boil tortellini according to package instructions.
5. Drain artichokes and chop into thin strips.
6. In large colander, combine one large jar of alfreido sauce, chicken, drained mushrooms, artichokes, capers, and tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
7. Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta. Dish serves five.

Tips & Warnings

• You can substitute tortellini for any pasta you like. Copyright © 2007 Amber Dillon-Bramlett