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Photo for - Baked Chicken Tortellini “Alfredo”

Baked Chicken Tortellini “Alfredo”

Bump up the veggies and save a few calories in this revamped favourite baked pasta dish by swapping puréed cauliflower for the cream – no one will suspect a thing!

  • Yields: 6
  • Preparation: 40 minutes

Ingredients

Pasta

  • 1/4 cup (60mL) SALERNO - Grated Parmesan Cheese
  • 2 cups (500mL) BLACK RIVER - Cheese Mozzarella, shredded
  • 4 cups (1L) cauliflower florets
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 2 lb (1Kg) tortellini
  • 2 cups (500mL) broccoli florets, small
  • 2 cups (500mL) chicken, cooked and chopped
  • 3/4 cup (175mL) peas

Topping

Instructions

Pasta:
  1. Preheat oven to 400°F (200°C). Steam cauliflower for about 10 minutes or until extremely tender but not mushy. Transfer to food processor; add Parmesan, garlic, salt and pepper. Process until smooth.
  2. Meanwhile, cook tortellini in large pot of boiling, salted water until tender, adding broccoli during the last 2 minutes. Drain and reserve 1/2 cup (125 mL) cooking water.
  3. Toss together tortellini, cauliflower sauce and reserved pasta water. Stir in chicken, mozzarella and peas. Transfer to greased 13- x 9-inch (3 L) casserole dish.
Topping:
  1. Toss together bread crumbs, mozzarella, parsley and butter; sprinkle over casserole. Bake for 20 to 25 minutes or until heated through and topping is golden brown.
  • Omit chicken for a vegetarian-friendly entrée.
Photo of - Baked Chicken Tortellini “Alfredo”

Ingredients

Pasta

  • 1/4 cup (60mL) SALERNO - Grated Parmesan Cheese
  • 2 cups (500mL) BLACK RIVER - Cheese Mozzarella, shredded
  • 4 cups (1L) cauliflower florets
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 2 lb (1Kg) tortellini
  • 2 cups (500mL) broccoli florets, small
  • 2 cups (500mL) chicken, cooked and chopped
  • 3/4 cup (175mL) peas

Topping