Baked Tortellini with Chicken and Mushrooms
A family-friendly baked pasta with tender chicken and fresh tortellini in a tangy sour cream mustard sauce.
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Servings: 4
Ingredients
- 3 Tbsp canola oil
- 2 boneless, skinless chicken breasts, cubed
- 1/2 lb 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
- 1/2 cup sliced sundried tomatoes
- 2 Tbsp chopped fresh parsley, plus more for garnish
- 1 Tbsp whole grain mustard
- 1 tsp dried thyme leaves
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 (600 g) package fresh cheese tortellini, uncooked
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a 9x13-inch (22 x 33 cm) baking dish.
- 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.
- 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.
- Remove from the oven and let it stand 5 minutes before serving. Garnish with chopped parsley.
Nutrition Facts
Baked Tortellini with Chicken and Mushrooms
Serving Size
560 mL
Amount per Serving
Calories
930
% Daily Value*
Fat
45
g
69
%
Saturated Fat
19
g
119
%
Cholesterol
170
mg
57
%
Sodium
1330
mg
58
%
Potassium
800
mg
23
%
Carbohydrates
73
g
24
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
57
g
114
%
* Percent Daily Values are based on a 2000 calorie diet.