Tortellini with Chicken and Cheese | Midwest Living

Tortellini with Chicken and Cheese

Tortellini with Chicken and Cheese

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  • Makes: 4 servings
  • Start to Finish 20 mins

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Any leftover cooked meat is a good substitute for the chicken in this fast recipe. Or skip the chicken and make it meatless.


  • 1 9 - ounce package refrigerated cheese tortellini
  • 1 cup frozen peas, corn, or pea pods
  • 1 8 - ounce tub cream cheese spread with garden vegetables or chive and onion
  • 1/2 cup milk
  • 1 9 - ounce package frozen chopped cooked chicken breast


  1. In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.
  2. Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.
  3. Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.

Nutrition Facts

(Tortellini with Chicken and Cheese)

Servings Per Recipe 4, pro. (g) 32, Niacin (mg) 9, sat. fat (g) 15, Riboflavin (mg) 0, chol. (mg) 130, Folate (µg) 24, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1, sugar (g) 8, sodium (mg) 525, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 505, Potassium (mg) 397, vit. A (IU) 1603, iron (mg) 2, calcium (mg) 242, Fat, total (g) 26, Thiamin (mg) 0, carb. (g) 32, vit. C (mg) 6

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