Chicken Tortellini Bake

Chicken Tortellini Bake
Recipe adapted from Mel’s Kitchen Café
Makes 4 Servings

9 ounce package of cheese tortellini (refrigerated not dry)
1 tbsp olive oil
16 oz. chicken
3 green onions finely chopped, white and green parts
2 tbsp flour
1 cup chicken broth
8 ounces fresh mushrooms
1 cup fat-free sour cream
2 oz. cabot 75% cheddar cheese, grated

Preheat oven to 350. Heat oil in a large non-stick skillet over medium heat. Brown chicken for 1-2 minutes and add fresh mushrooms and green onions, cooking until chicken is done and mushrooms are brown, about 5 minutes. Sprinkle flour over mixture and stir to combine for 1-2 minutes. Add chicken broth and stir until thickened, 3-4 minutes. Mix in sour cream and cook for 1-2 minutes. Spray a square baking pan with cooking spray. Pour tortellini in bottom. Put cooked chicken/sauce mixture over it and sprinkle cheese on top. Bake covered with tin foil (spray foil with nonstick cooking spray so it won't stick to cheesy top!) for 30 minutes, uncover and bake for additional 15 minutes until bubbly.

Nutritional Information: 462 calories, 41 carbs, 11 fat grams and 43 protein grams.

Review: Wow. The cream sauce this makes tastes downright bad for you. I love that! The mushrooms were a nice flavor too - very soft and melted right in to the sauce. I couldn't taste the green onions, but i'm sure I would have missed them if they hadn't been there! Also, I'm glad I put the tortellini straight in rather than boiled it - this was a tip from Mel that was definitely a time-saver! I will be making this one again - I also love that it has a short recipe list.

Whole dish