I had a senior moment a few days ago. I could have sworn I shared this recipe here before. I wanted to print off the recipe for a friend and it wasn’t there. Sometimes I wonder about my noggin. Tortellini Chicken is one of my families favorites and one that I share with others quite often, because even the pickiest eaters seems to love it. It has large chunks in it so it’s a casserole that is easy to separate out if someone doesn’t want the mushrooms they can just push them aside.
Boil and drain one 20 ounce package fresh Cheese Tortellini. I find it next to the cream cheese in my grocery store. If your family is apposed to the multi colored pasta, well then trade them in for a new more adventurous family! Or just buy the plain all white cheese tortellini, that would probably be easier.
Unless you have a very large frying pan, you will have to brown the chicken in shifts, so start by melting 2 tablespoons of butter. Dredge chicken pieces in flour and brown in butter.
With out cleaning the pan add 3/4 cup chopped sweet onion to the pan. The moisture from the onions will help loosen all the browned goodness from the chicken. Using a spatula, saute onions and loosen browned bits, when onions start to look translucent…..
2. Toss chicken pieces in flour. Melt butter in large fry pan add floured chicken to sizzling butter. Lightly brown chicken in butter. Do chicken in shifts if needed. Removing chicken to a plate then adding more. Then transfer chicken pieces to baking dish. Evenly distributing them over noodles.
3. Add chopped onions to the same pan, cook until transparent. Add bouillon, chicken broth, sugar, cook for 2 minutes then add mushrooms to pan, and cook for 2 minutes more.
4. Add remaining cheese to to sauce, lightly stir with spatula until cheese is melted. Remove pan from heat and add sour cream and blend until smooth and creamy. Pour mushroom sauce over chicken and tortellini.
5. Cover dish with foil, bake for 45 minutes.