Wednesday, June 25, 2008


This is my week for tortelloni. In my fridge, I had chicken, broth and a package of tortelloni, and this recipe used it all and was delicious to boot. Fussy Guy had a second helping. This is really chicken tetrazzini in a slightly different format -- what's not to like? Serve it with a nice green salad and some corn on the cob.

Comfort Food: Chicken Tortelloni
Rating: 9 out of 10
9 oz. pkg. tortelloni, your favorite flavor
4 Tbsp. Smart Balance Buttery Spread (or extra-virgin olive oil), divided use
8 oz. cremini mushrooms, sliced thin (or use white mushrooms if you prefer)
1/2 cup sweet onion, coarsely chopped
1 tsp. minced fresh garlic
3 Tbsp. all-purpose flour
1-1/2 cups low-sodium chicken broth
1/4 cup drinking-quality white wine (optional)
1/2 cup fat-free half and half (Land o' Lakes, only)
1/2 cup Parmesan cheese, grated
1/2 tsp. paprika
1/2 tsp. sea salt
1/4 tsp. black pepper
2 cups cooked shredded or chopped chicken

Preheat oven to 375F. Grease a 1-1/2 to 2-quart baking dish or spray with non-stick cooking spray. Cook pasta according to package directions. Drain; set aside. While pasta is cooking, heat a large, heavy fry pan or saute pan using medium heat. When the pan is hot, add 1 Tbsp. Smart Balance and the mushrooms and onions. Cook for 2-3 minutes, or till veggies are wilted, turning down heat if necessary to keep from burning. Add the garlic and saute for another minute. Combine veggies with pasta. Melt remaining 3 Tbsp. Smart Balance in the pan that cooked the veggies. Stir in flour until smooth, then add the wine, whisking as it goes in, then the chicken broth slowly, whisking while you add it. Continue to stir and cook until thickened. Remove from heat and stir in the half and half, cheese, seasonings and chicken. Combine the pasta and veggies with the sauce and spoon into the prepared baking dish. Bake 25-30 minutes, or till top is lightly browned and bubbly. Yield: 3-4 servings

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