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Categories:
tortellini vegetable oil chicken breast butter green bell pepper shallots garlic flour pepper milk Mozzarella cheese Swiss cheese Parmesan cheese
Viewed: 55 - Published at: 8 years agoIngredients
- 1 (7 ounce) package dried cheese-filled tortellini
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breast, cut into thin slices
- 1/4 cup butter
- 1 small green bell pepper, chopped (1/2 cup)
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup flour
- 1/4 teaspoon pepper
- 1 3/4 cups milk
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup swiss cheese, shredded
- 1/4 cup parmesan cheese or 1/4 cup romano cheese, grated
Method
- Cook and drain tortellini as directed.
- While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
- Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
- Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.
