A childhood favorite, BBQ beans, are simple to veganize and contain dill pickles as a secret ingredient. accompanied by bread.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 11×17-inch dish |
Ingredients
- 1 (16 ounce) package frozen cheese tortellini
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- 1 ½ cups Parmigiano-Reggiano cheese
- ¼ cup dry white wine
- 4 cloves garlic, minced
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
- ½ pound grilled chicken, cubed
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, stir, and return to a boil. Cook, uncovered and stirring occasionally, until tortellini float to the surface and the filling is hot, about 3 minutes. Drain.
- While the tortellini is cooking, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth; mix well and simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until cheese is melted and sauce is smooth.
- Toss drained tortellini and chicken together in an ungreased 11×17-inch casserole dish. Pour Alfredo sauce over top, then cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
- You can use half-and-half or milk instead of heavy cream, and plain Parmesan instead of Parmigiano-Reggiano if desired.
- You can substitute cooked shrimp for the chicken, and 1 tablespoon plus 1 teaspoon dried parsley for fresh.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 20 g |
| Sodium | 988 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe nearly as written. I did sub gluten free flour and forgot the parsley. My bag of pasta was also 19oz. The sauce was interesting, I have never put flour in my alfredo sauce. While I did not try the finished dish due to gluten. The sauce, in my opinion was a bit on the bland side and is something I would tweak for my family. In addition, I would mix in the sauce instead of using the layering method.
This is delicious, even my husband raved about it! The only add I made was crisp bacon in addition to the chicken…just because my family are big bacon lovers. I will definitely make this recipe a regular!