Chicken, Tortelloni and Artichoke Bake

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 6


  1. 2 packages (9 ounces each) Compliments Cheese Tortelloni
  2. 2 packages (6 ounces each) grilled chicken strips, cut into cubes
  3. 1 jar (6.5 ounces) marinated artichoke hearts, drained and chopped
  4. 1 container (10 ounces) chilled Creamy Parmesan & Basil Pasta Sauce
  5. 1/2 cup Compliments Shredded Parmesan Cheese
  6. Salt


  1. Preheat oven to 425°F. 
  2. Bring 3 quarts of salted water to a boil in a 5 to 6-quart pan over high heat. 
  3. Add tortelloni and cook until tender to bite, about 8 minutes. 
  4. Drain pasta well then transfer to a large bowl.
  5. Add chicken, artichoke hearts, and sauce to the bowl. 
  6. Mix well.
  7. Spoon mixture into a well-greased 8- by 11-inch casserole or baking dish.
  8. Sprinkle top evenly with Parmesan.
  9. Bake until lightly browned and bubbling, about 10 minutes.
  10. Serve immediately.

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.