Tortellini with Chicken and Broccoli
Nutrition
Calories: 297 kcalCarbohydrates: 46 gProtein: 18 gFat: 15 gSaturated Fat: 8 gCholesterol: 56 mgSodium: 207 mgFiber: 5 gSugar: 7 gVitamin A: 11.775 IUCalcium: 57 mgIron: 11 mg
Ingredients
- 24 oz broccoli
- 2 tablespoon Hannaford Inspirations Garlic Dipping Oil
- 1/3 cup Canned chicken broth low sodium
- 3 tablespoon Fresh lemon juice
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper freshly ground
- 1 dash crushed dried red pepper flake
- 10 oz Cooked chicken breast cut into bite-size pieces
- 20 oz Nature's Place Three Cheese Tortellini
- 2/3 cup Grated Asiago cheese
Instructions
- 1. Fill a large pasta pot with at least 10 cups of hot tap water and place over high heat. Bring to a rolling boil.
- 2. While water is heating, cut broccoli into florets. Set aside.
- 3. In a microwave-safe mixing bowl, combine dipping oil, chicken broth, lemon juice, salt, black pepper, and crushed red pepper. Whisk to combine. Add chicken to sauce. Microwave on high for 1 minute, 30 seconds.
- 4. When water boils, add tortellini to pot and stir. When water returns to a gentle boil, add broccoli and stir. Continue to stir occasionally until tortellini is done cooking, after approximately 8 to 11 minutes in the water.
- 5. Drain tortellini and broccoli in a colander. Do not rinse.
- 6. Add sauce and chicken to pot. Add tortellini and 1/3 cup of the Asiago cheese. Toss well to coat tortellini and broccoli with sauce.
- 7. To serve, divide among four bowls. Garnish with remaining 1/3 cup Asiago cheese.
- Source: Hannaford fresh Magazine, November - December 2007