Chicken, Tortelloni and Artichoke Bake
Prep Time
Serves
Cooking Mode
2 pkgs Compliments Cheese Tortelloni
2 pkg grilled chicken strips, cut into cubes
1 jar marinated artichoke hearts, drained and chopped
1 container chilled Creamy Parmesan & Basil Pasta Sauce
½ cup Compliments Shredded Parmesan Cheese
Salt
2 pkgs Compliments Cheese Tortelloni
2 pkg grilled chicken strips, cut into cubes
1 jar marinated artichoke hearts, drained and chopped
1 container chilled Creamy Parmesan & Basil Pasta Sauce
½ cup Compliments Shredded Parmesan Cheese
Salt
Directions
1Preheat oven to 425°F.
2Bring 3 quarts of salted water to a boil in a 5 to 6-quart pan over high heat.
3Add tortelloni and cook until tender to bite, about 8 minutes.
4Drain pasta well then transfer to a large bowl.
5Add chicken, artichoke hearts, and sauce to the bowl.
6Mix well.
7Spoon mixture into a well-greased 8- by 11-inch casserole or baking dish.
8Sprinkle top evenly with Parmesan.
9Bake until lightly browned and bubbling, about 10 minutes.
10Serve immediately.
Tips
1
Healthier Alternative: This dish is admittedly decadent. You can lighten it up by using an equal amount of reduced-fat Alfredo sauce mixed with minced fresh Basil to taste.
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Personal Note
Personal Note