Looking for a delicious and comforting meal that’s easy to make on busy weeknights? Look no further than our Sun-Dried Tomato and Chicken Tortellini Bake. This hearty and flavorful dish combines tender cheese tortellini, succulent chicken, and tangy sun-dried tomatoes in a creamy sauce that’s sure to satisfy your cravings. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress. Join us as we dive into the recipe and discover how to make this mouthwatering Sun-Dried Tomato and Chicken Tortellini Bake.
Ingredients:
- 2 cups chopped cooked chicken
- 1 (9-ounce) package of refrigerated cheese tortellini
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach leaves
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Step 1: Preheat and Prepare
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Cook Tortellini and Chicken
- Cook Tortellini: Cook the refrigerated cheese tortellini according to the package instructions until al dente. Drain and set aside.
- Prepare Chicken: If you haven’t already, chop cooked chicken into bite-sized pieces and set aside.
Step 3: Saute Aromatics
- Saute Onion and Garlic: In a large skillet, heat the reserved oil from the sun-dried tomatoes over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
Step 4: Make Creamy Sauce
- Add Spinach and Cream: Add baby spinach leaves to the skillet and cook until wilted. Pour in heavy cream and chicken broth, then season with dried basil and oregano. Allow the sauce to simmer for 5-7 minutes until slightly thickened.
Step 5: Assemble the Bake
- Combine Ingredients: In the prepared baking dish, layer the cooked cheese tortellini, chopped chicken, and chopped sun-dried tomatoes.
- Pour Sauce: Pour the creamy sauce mixture evenly over the tortellini, chicken, and sun-dried tomatoes.
Step 6: Add Cheese and Bake
- Top with Cheese: Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
- Garnish: If desired, garnish the baked tortellini with fresh basil leaves before serving.
- Serve: Allow the dish to cool slightly before serving. Serve warm and enjoy!
Cook Notes and Variations:
- Vegetarian Option: Omit the chicken for a vegetarian version of this dish. You can also add extra vegetables such as bell peppers, mushrooms, or zucchini for added flavor and nutrition.
- Spicy Twist: For a bit of heat, add a pinch of crushed red pepper flakes to the creamy sauce mixture.
- Herb Substitution: Feel free to substitute fresh herbs for the dried basil and oregano if available. Simply use a larger quantity of fresh herbs compared to dried.
Keto and Low-Carb Version:
For a keto-friendly or low-carb version of this Sun-Dried Tomato and Chicken Tortellini Bake, consider the following modifications:
- Tortellini Substitute: Replace the cheese tortellini with cauliflower gnocchi or shirataki noodles for a lower-carb option.
- Cream Substitute: Substitute heavy cream with coconut cream or a mixture of cream cheese and unsweetened almond milk for a keto-friendly alternative.
- Sweetener Substitute: Use a keto-friendly sweetener such as erythritol or stevia in place of the sugar in the sauce.
FAQs (Frequently Asked Questions):
Q: Can I use frozen cheese tortellini instead of refrigerated? A: Yes, frozen cheese tortellini can be used in place of refrigerated tortellini. Simply adjust the cooking time according to the package instructions.
Q: Can I make this dish ahead of time? A: Yes, you can assemble the dish ahead of time and refrigerate it until ready to bake. Simply cover the baking dish with foil and store it in the refrigerator for up to 24 hours before baking as directed.
Q: Can I freeze leftovers? A: Yes, leftovers can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven until heated through.
Q: What can I serve with this dish? A: This Sun-Dried Tomato and Chicken Tortellini Bake pairs well with a side salad and garlic bread for a complete meal.
In conclusion, our Sun-Dried Tomato and Chicken Tortellini Bake is a delightful combination of tender cheese tortellini, juicy chicken, and flavorful sun-dried tomatoes, all smothered in a creamy sauce and baked to perfection. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to please even the pickiest eaters. With its simple preparation and delicious flavors, it’s bound to become a family favorite in no time. Give it a try and enjoy a comforting and satisfying meal that everyone will love!
