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.
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.
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.
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.
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.
Note: We tested with Buitoni Mixed Cheese Tortellini.
First of all, I must admit that I alter the recipe a little. I do not use the red bell pepper (kids won't eat it) or the dry white wine. It is still fabulous! I also use colored tortellini for fun and substitute cheddar for some of the parmesan. I have now made this twice for my family and they absolutely LOVE it. It does take a while to prepare, but certainly worth the effort and wait. Also, this recipe makes plenty -- it serves my husband and me, our three adult children and our four young grandchildren. I will also admit that this is the first recipe review I've ever written because it's the first one that I have found worthy of bragging about :)
Hi, I made this recipe today, and followed it exactly. My sauce thickened but not enough to nicely cling to the tortellini, chicken or brocolli. It was a lovely flavour, but I would have preferred the sauce thicker. If I make this again I will probably double the flour used and see if that helps. (Also, half of the recipe served five, with a small salad and garlic bread to accompany the meal... so we have another full meal in the freezer!)
I made this recipe just as instructed, and it was delicious! Rich, filling, comfort food! Perfect for the cold weather. My whole family loved it and I will definitely be making again! Like another reviewer, I cut the recipe in half and baked for 30 mins and it was perfect. Highly recommend!
It was pretty good! Reduced butter to 1/4 c, half and half to a cup then used 1cup 2% milk for rest of half and half and wine. Would have used wine except I was out. I was trying to save some fat and calories! My husband loved and wants me to make again! I didn't love but would make again. It would be fine to use penne too.
A real hit with our couples group. I stirred the mixture several times to keep the tortelini cooking in the sauce. I added the crackers, nut and cheese at the end. Very colorful and tasty. Orange cranberry relish and a side salad finished the meal.
replaced tortellini with penne, added 1/2 cup velveeta cheese to sauce. sauteed uncooked chicken breast in oregano flakes w/ salt & pepper... didn't have pecans but used walnuts instead. twas delish! my husband thought we can sell this in a restaurant or something.