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Easy Tortellini One Pot

(8 Votes)
SERVES
6
COOK TIME
20 Min

Take a stroll through the frozen food aisle at the supermarket and grab everything you need to make our Easy Tortellini One-Pot. It only takes 20 minutes and it doesn't get much easier than that!

What You'll Need:
  • 1 (19-ounce) package frozen cheese-filled tortellini
  • 1 (14-ounce) package frozen broccoli florets
  • 1 (15-ounce) jar Alfredo sauce
  • 1 (22-ounce) package frozen cooked diced chicken
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon grated Parmesan cheese
What To Do:
  1. In a soup pot over high heat, bring 4 quarts of water to a boil. Add tortellini and return to a boil. Add broccoli, reduce heat to medium, and cook 3 to 4 minutes, or until tortellini are tender; drain and set aside.
  2. In the same pot, heat Alfredo sauce, chicken, garlic powder, and pepper 5 to 6 minutes, or until hot. Add tortellini and broccoli to sauce and stir gently; continue heating until warmed through. Sprinkle with Parmesan cheese just before serving.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Great recipe. My family and I have enjoyed this dish for the second time now! Very good for the budget and very quick and easy! Defiantely added to the family favorites.

My wife and I enjoyed this as dinner. I used spinach instead of broccoli and vegetable tortellini.

I love it !!! Very good and easy meal. Just need it in low sodium.

I will be making this!

I make a version of this using frozen peas and fresh carrots. Never thought of using tortellini. will give it a try

It doesn't take much extra time to cook the chicken / dice it, measure, pack and freeze, ahead of time. The same can be said for making Alfredo, with is one of the simplest sauces. You start by making a Roux (equal parts butter and flour) melt 2 TBSP Butter, and add 2 TBSP Flour, stir until it becomes a thick paste, add 2 cups of milk, 1 clove of garlic, diced and 1/2 cup of grated parmesan cheese, stir and heat until sauce thickens. The recipe is easy enough to double, triple, etc. The nice thing is no strange chemical ingredients to make it last longer, not separate, etc. There really isn't a good, tasteful way to make alfredo using non-dairy ingredients. You can make it more low fat by using skim milk and low-fat cheese, but don't swap out the butter or you'll add trans-fats and other processing chemicals that aren't good tasting nor good for you.

Actually, douglaspavey, your recipe is for white sauce with garlic and parm cheese. Alfredo is butter, half and half, and parm cheese, warmed until cheese is melted and put over the pasta. If you want garlic, saute it in the butter before adding the half/half an cheese.

This is a wonderful pasta-chix recipe; keep the ingredients on hand all the time.

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