Alfredo Chicken Tortellini

Photo: psfreeman

This hearty stovetop entree is creamy and cheesy. From Tiffany Treanor: Waukomis, Oklahoma. Recipe published in Cooking for 2 Winter 2008.

Yield: 3 servings
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  • 1 1/2 cup(s) frozen cheese tortellini
  • 1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
  • 3 bacon strips, chopped
  • 1/8 teaspoon(s) adobo seasoning
  • 1/3 cup(s) chopped onion
  • 1/3 cup(s) chopped sweet red pepper
  • 3 teaspoon(s) minced garlic
  • 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
  • 1/2 cup(s) 2% milk
  • 1/3 cup(s) sour cream
  • 2 tablespoon(s) grated Parmesan cheese
  • 1 cup(s) frozen chopped broccoli, thawed and drained


  1. • Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. • In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
  3. • Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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