Bertucci's Italian Restaurant's Baked Tortellini and Chicken Gratinati

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Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup juice. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake for 30 minutes or until bubbly and starting to brown.

Bertucci's Baked Tortellini and Chicken Gratinati Copycat Recipe Serves

About Baked Tortellini With Chicken Gratinati Recipe:Baked Tortellini with Chicken Gratinati is a delicious and comforting Italian dish. It features cheese-filled tortellini baked in a creamy tomato sauce with tender chicken and melted cheese on top. The tortellini becomes perfectly cooked and the sauce is rich and flavorful. This dish is perfect for a family dinner or a gathering with friends.

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Stir in the pasta sauce and cream cheese. Once cream cheese has melted and all is combined, add in the tortellini and stir. Pour mixture in a 9x13 baking pan and spread into even layer. Sprinkle both mozzarella cheese and Parmesan on top of pan. Bake in preheated oven, 350 degrees, for about 20 minutes.

Baked Tortellini with Chicken Gratinati Inspired by the dish at

Tortellini Caprese Salad. A twist on the classic, this Tortellini Caprese Salad is the pasta salad of the summer-and every season in between. Toss it together in 10 minutes and enjoy the fresh flavors of basil, tomatoes, cheesy tortellini and a delicious balsamic glaze. A perfect side but also hearty enough for a meal!

Cheesy Baked Tortellini with Chicken Gratinati » Sea Salt Savorings

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. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini.

Cheesy Baked Tortellini with Chicken Gratinati » Sea Salt Savorings

Melt the butter over medium heat. Whisk in the flour. Cook for. about 1 minute. Mix together the chicken stock and white wine. Slowly. whisk into the roux of butter and flour. Cook stirring constantly until. the mixture bubbles and thickens.

Baked Tortellini with Chicken Gratinati A Family Feast

Set aside. Meanwhile, in a skillet sweat garlic in the olive oil on low until translucent. Pour entire contents of the pan over the shrimp and chicken mixture. Set aside. In the same skillet add chopped bacon and cook to brown. Drain off fat and add bacon bits to the shrimp/chicken mixture. Stir well and refrigerate for at least 2 hours.

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Spray a 9X13 pan with cooking spray. In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown. Sprinkle flour over chicken mixture and stir to combine.

Tortellini with Mushrooms, Butter, and Parmesan Recipe Stuffed

27. Baked Tortellini with Chicken Gratinati. This is one of those recipes that will easily become a family tradition. Gratinati is a fancy way of saying the dish is topped off with breadcrumbs or cheese. Sometimes even both! And this, my friends, is chock-full of cream, bacon, chicken, and tortellini covered in two types of cheese.

Baked Tortellini with Chicken Gratinati A Family Feast

2. In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant. 3. Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper.

Bertucci's Italian Restaurant's Baked Tortellini and Chicken Gratinati

Step 9. Salt the chicken pieces lightly, flop them in the dredging flour to coat on both sides, and pat off excess. When the butter is just beginning to sizzle, arrange all six cutlets in the pan.

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Make the sauce. Preheat the oven to 425 degrees. In a medium-sized pot (or the same pan that you cooked the chicken in) combine the cream cheese, butter, heavy whipping cream, sun-dried tomatoes, garlic powder, nutmeg, and red pepper flakes. Bring the mixture to a simmer and stir until everything is well combined.

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Once hot, add shallots and cook two minutes. Add the remaining oil. Add mushrooms and cook three minutes. Add garlic, ¼ cup of the sage, drained sun-dried tomatoes and black pepper and cook two minutes. Add wine and cook about one minute to evaporate. Add the cream, stir and add the chicken including all juices.

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Add ½ teaspoon of salt, pepper, nutmeg, ½ cup of Parmesan cheese, 3 ounces of the fontina cheese, fresh basil and minced garlic. Stir to combine, heat to hot and remove from heat. Set aside. Preheat oven to 375 degrees. In a large saute pan over medium high, heat two tablespoons of bacon fat and cook chicken for about 1-2 minutes on each side.

Cheesy Baked Tortellini with Chicken Gratinati » Sea Salt Savorings

Directions. Heat the oven to 400° F. Salt the chicken pieces and cook them in the butter over medium heat until nearly done and lightly colored on all sides -- about 20 minutes, adding the breasts only after the first 10 minutes. Transfer them to a gratin dish of a size to just hold them, arranged side by side.

Baked Tortellini with Chicken Gratinati A Family Feast

Preheat: Oven to 425°F; adjust rack to the center position. Sauté: Combine butter and tomato oil, add mushrooms, then sun-dried tomatoes and garlic. Roux: Melt butter; whisk in flour. Sauce: Gradually add milk and broth; stir until thick. Mix in Parmesan cheese. Combine: Add chicken, tortellini, mushroom-tomato mix, and spinach.