Another delicious recipe from My Kitchen Cafe. If you can't tell, we love pasta. It's something that actually pleases every single person in the family, which isn't really as easy as you'd think!
This one was so easy, peasy, and just yummy.
16 ounce package of cheese tortellini
(I used bertolli, like always)
1 tbs oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tbs flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup reduced fat sour cream
8 oz (2 cups) shredded Monterrey jack cheese
Bring a pot of water to boil and cook your tortellini for a few minutes. (It will continue cooking while baking, so you just need to get the process started). Drain and set aside.
Heat you oil in a large nonstick skillet, and add chicken pieces and cook for 2-3 minutes. Then add the mushrooms and green onions till chicken is cooked through and the veggies are softened. Sprinkle the flour over the mixture and stir for a few minutes. Next add the chicken broth, and stir till thickened. Then add the sour cream, and let sit till it is warmed through, and creamy.
Spray 13 by 9 inch pan with pam. Add the tortellini, half the cheese, the chicken mixture, and then the rest of the cheese.
Cover with foil and bake at 350 for 30 minutes, then uncover and bake for 15 more minutes till it is bubbly and melty, and gooey too!