If you have kids and they are like mine, pasta could be eaten every single day without complaint. That is why I like to find new recipes for pasta. It gets boring eating the same things all the time. I found this recipe and wanted to see if we could add this to our arsenal of pasta recipes. The family loved it and now we have a new pasta recipe to go to.

I doubled the recipe and poured the sauce over the uncooked tortellini and baked it. Next time I make this, I will make more of the sauce then the recipe calls for. The pasta soaked up what sauce there was and it wasn’t as creamy as I would have liked. I’ve adjusted the recipe to show the changes.

Baked Chicken Tortellini

• 2 16 ounce package of fresh cheese tortellini (found in the refrigerated section)
• 2 tablespoon oil
• 4 cups (about 4 chicken breasts) chicken cut up into bite size pieces
• Salt and Pepper
• 6 green onions finely chopped, white and green parts
• 5 tablespoons flour
• 24 or 26 ounces (3 cup) chicken broth
• 1 3/4 cup sour cream
• 4 Cups shredded Monterey jack or Mozzarella cheese

1. Heat the oil in a large non-stick skillet over medium heat. Salt and Pepper the chicken and brown for 1-2 minutes. Add the green onions, cooking until chicken is done.
2. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
3. Spray a large baking dish with cooking spray and add the tortellini. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
4. Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Source: My Kitchen Cafe