Chicken and Tortellini in an Herb Cream Sauce

Sometimes you just gotta have some pasta...

I've been interested in this new product, Philadelphia Cooking Creme, that I've been seeing adds for recently.  It comes in several different flavors such as, Italian Cheese and Herb, Savory Garlic, and Santa Fe.  So I decided to pick up some and give it a try, creating Chicken and Tortellini in an Herb Cream Sauce.

Boy, am I glad I tried this product!  It is sooo tasty, easy to use, and did I say how tasty it is??


This pasta dish is perfect for a weeknight meal or quick lunch.  I added some vegetables which is a good way to get in one of your daily servings.  I also added chicken for protein which also allows you to eat less of a pasta serving, equating to less carbs.  The sauce does the rest and adds all the flavorings you need.  It brings this dish together with a creaminess that seems decadent.


So run out and buy some of this cooking creme and try my yummy pasta dish for your next dinner.


Here are some step by step pictures to help you along.


In a large pot boil the tortellini as directed on the package.  Reserve some of the pasta water for later use.


In the meantime, saute the chopped zucchini in a large skillet over medium heat until crisp tender and slightly browned.  About 5 minutes. (Substitute peas, bell peppers, or mushrooms if you like) Add your shredded chicken to heat through.  Add the cooking creme and stir to combine.  Add the cooked tortellini to the skillet.  Stir to combine.  Add some of the pasta water to loosen the sauce, which will make it easier to coat.

Place in a serving dish and top with some chopped parsley.
Serve!

Isn't this wonderful looking?

Chicken and Tortellini in an Herb Cream Sauce

Serves 4

1 pkg. fresh spinach and cheese tortellini

1 T. olive oil

2 medium zucchini, chopped 

2 cups cooked, shredded chicken breast

1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme

2 T. chopped Italian parsley

Cook pasta in a medium pot of boiling water as directed on package.  Retain 1 cup of pasta water.

Saute  zucchini in a large skillet on medium heat until crisp tender and slightly browned.   Add shredded chicken and heat through.  Add cooking creme and stir to combine.  Add cooked tortellini to the skillet.  Stir to combine.   Add enough of the retained pasta water to loosen up the creme and all all ingredients to become well coated.  Sprinkle with parsley.  Serve immediately.




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Melt in your mouth Monday

Chicken Quesadilla Grande

Loving the flavors of Mexican food inspired my lunch creation for today.

Chicken Quesadilla Grande

Living in LA has provided me with a taste for Mexican food.  It's so readily available that we tend to eat it quite often.  I love the spicy flavors, the cheeses, the sauces...I can on and on about Mexican food.  So it's natural that I have ingredients in my pantry or refrigerator which allow me to make various Mexican dishes.

My pantry shopping challenge for the new year it really paying off.  Taking what I have on hand and whipping up a great meal leaves me an outlet for creativity.  I've also cut my shopping expenses in half so far...great savings for sure!  I've also made a good dent in my stockpile of food, cleaning out some items from the freezer, such as chicken.

This dish is full of flavor.  The bacon lends another dimension to the quesadilla, and store bought pico de gallo adds zip.  The chipotle sauce lends some heat.   This is great for a quick lunch, or dinner served with a side salad.

Try this version, it won't disappoint you! 

To assemble the quesadilla:

-Oil one side of two tortillas.  This will assist in the browning of the outside.

-Take a tortilla oiled side down and spread chipotle sauce over the surface.  (Chipotle sauce is   the sauce from a can of chipotle chilies).  

- Add the chopped or shredded chicken
- Add the shredded cheese

- Add the crumbled bacon
- Add the pico de gallo

Looks pretty good already!

- Top with the remaining tortilla oiled side up
- Place it in a hot skillet on medium heat.  Allow brown 2-3 min per side.  I place a lid on top to assist with melting the cheese.

-Remove from the skillet and cut in to triangle wedges.  Serve with favorite toppings.  Mine is sour cream with a dab of salsa.

Lunch is served!

Chicken Quesadilla Grande

serves 2

Ingredients:

2 flour tortillas - 8 inch size

vegetable oil

1 T. chipotle sauce

1 chicken breast, cooked and shredded or sliced

1/2 c shredded cheddar cheese

2 slices of cooked crumbled bacon

2 T pico de gallo

Toppings:

Sour cream

Salsa

Green Onions

Directions:

Place your tortillas flat on a work surface.  Brush a tiny amount of canola oil on the top of each tortilla.

Take one tortilla and place it oil side down.  Brush chipotle sauce on the surface of the tortilla.  Top with chicken, cheese, bacon crumbles, and pico de gallo.  Top with the other tortilla, oiled side up.

Brown in a preheated skillet on medium until filling is heated thoroughly, and cheese is melted. Cover with a lid.  Cook  2-3 minutes per side.

Remove from heat and cut in to triangle slices.  Serve with desired toppings.

Recipe has been linked up to:


Country Mama Cooks Saturday Link & Greet

Honey Apple Pancakes

I warned you about me and apples.  

I'm on a roll lately...getting in my fill of apples while they are fresh and crisp.

I came across this recipe for Honey Apple Pancakes in a Better Homes and Garden book and loved the ingredients that were used.  Much healthier than a normal pancake recipe with the use of honey and apple juice.  They state that a 2 pancake serving has on 3 grams of fat, 22 grams of carbs, and 1 gram of fiber.  I helped this along by using a "lite" apple juice, which has 1/2 the sugar content, and topping it with sugar-free maple syrup.

The best part?  The apple flavor.  So warm and comforting!  And these pancakes rose very very well!  Such a great recipe with great flavors, I had to share!

Here's how the batter looks when preparing it.

The end result?
You tell me...

Look how fluffy!

Hope you enjoy them for your weekend breakfast or brunch!

Honey Apple Pancakes

adapted from Better Homes and Gardens

Servings: 8 - 4 inch pancakes

            

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon apple pie spice
1/8 teaspoon baking soda
1 beaten egg
3/4 cup lite apple juice
2 tablespoons honey
1 tablespoon cooking oil
cooking oil spray

In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda.  In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil.  Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy.

Lightly coat a nonstick griddle or skillet with cooking oil spray and heat over medium heat. For each pancake pour about 1/4 cup batter onto the hot griddle or skillet. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. 


Linked to:
Melt in your mouth Monday