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Baked Tortellini with Chicken and Mushrooms

Recipe developed by: Renée Kohlman from Sweetsugarbean

baked-tortellini-with-chicken-and-mushrooms

This family-friendly Baked Tortellini with Chicken and Mushrooms is made with tender chicken and fresh tortellini in a tangy sour cream mustard sauce.

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
 3 Tbsp canola oil
 2 boneless, skinless chicken breasts, cubed
 250 g sliced mushrooms
 1 small onion, diced
 2 garlic cloves, minced
 3 Tbsp all -purpose flour
 2 cups low-sodium chicken broth
 1 cup sour cream
 ½ cup sliced sundried tomatoes
 2 Tbsp chopped fresh parsley, plus more for garnish
 1 Tbsp whole grain mustard
 1 tsp dried thyme leaves
 ½ tsp smoked paprika
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp red pepper flakes
 600 g package fresh cheese tortellini, uncooked
 2 cups shredded mozzarella
 ½ cup grated Parmesan cheese
Instructions
1

Preheat the oven to 350ºF (180ºC). Lightly grease a 9x13-inch (22 X 33 cm) baking dish.

2

In a large non-stick skillet, warm the oil over medium-high heat. Brown the chicken for 4-5 minutes. Stir in the mushrooms, onion and garlic. Cook for another 4-5 minutes, until most of the juices have been released from the mushrooms. Stir in the flour and cook for 2 minutes. Pour in the broth and stir until thickened, about 3 minutes.

3

Mix in the sour cream, sundried tomatoes, parsley, mustard, thyme leaves, smoked paprika, salt, pepper, and red pepper flakes. Stir in the uncooked tortellini. When the pasta is evenly coated, scrape into the prepared baking dish. Sprinkle with the cheese. Cover with foil and bake
for 25 minutes. Remove the foil and bake for another 15 minutes, until golden brown and bubbly.

4

Remove from the oven and let it stand 5 minutes before serving. Garnish with chopped parsley.

Nutrition Facts

Serving Size 2 1/4 cups (560 mL))

Servings 4

Amount Per Serving
Calories 930
% Daily Value *
Total Fat 45g70%
Saturated Fat 19g95%
Cholesterol 170mg57%
Sodium 1330mg56%
Potassium 800mg23%
Total Carbohydrate 73g25%
Dietary Fiber 4g16%
Sugars 8g
Protein 57g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 3 Tbsp canola oil
 2 boneless, skinless chicken breasts, cubed
 250 g sliced mushrooms
 1 small onion, diced
 2 garlic cloves, minced
 3 Tbsp all -purpose flour
 2 cups low-sodium chicken broth
 1 cup sour cream
 ½ cup sliced sundried tomatoes
 2 Tbsp chopped fresh parsley, plus more for garnish
 1 Tbsp whole grain mustard
 1 tsp dried thyme leaves
 ½ tsp smoked paprika
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp red pepper flakes
 600 g package fresh cheese tortellini, uncooked
 2 cups shredded mozzarella
 ½ cup grated Parmesan cheese

Directions

Instructions
1

Preheat the oven to 350ºF (180ºC). Lightly grease a 9x13-inch (22 X 33 cm) baking dish.

2

In a large non-stick skillet, warm the oil over medium-high heat. Brown the chicken for 4-5 minutes. Stir in the mushrooms, onion and garlic. Cook for another 4-5 minutes, until most of the juices have been released from the mushrooms. Stir in the flour and cook for 2 minutes. Pour in the broth and stir until thickened, about 3 minutes.

3

Mix in the sour cream, sundried tomatoes, parsley, mustard, thyme leaves, smoked paprika, salt, pepper, and red pepper flakes. Stir in the uncooked tortellini. When the pasta is evenly coated, scrape into the prepared baking dish. Sprinkle with the cheese. Cover with foil and bake
for 25 minutes. Remove the foil and bake for another 15 minutes, until golden brown and bubbly.

4

Remove from the oven and let it stand 5 minutes before serving. Garnish with chopped parsley.

Notes

Baked Tortellini with Chicken and Mushrooms
IngredientsDirections

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