Google Amy's Cooking Adventures: August 2010
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Tuesday, August 31, 2010

Shortcut Tortellini Alfredo

Since I mentioned it on my Rosemary Basil Bread post, I felt I would be remiss in not adding the recipe for Shortcut Tortellini Alfredo. I like this recipe because it is faster and less fattening that real Alfredo (though the real deal is super fantastic and I still love to make it for special occasions).

Shortcut Tortellini Alfredo

9 oz package of cheese tortellini*
2 cups frozen broccoli/cauliflower mix
1 lb boneless skinless chicken breasts, cubed
1 can Healthy Choice Cream of Mushroom Soup
1/2 cup grated Parmesan cheese
1/2 cup milk
1/4 - 1/2 tsp garlic powder (to taste)
1/4 tsp black pepper

Begin cooking tortellini according to package instructions. Add broccoli/cauliflower mix during the last 4 minutes of cook time. Drain

Meanwhile, cook chicken breasts until lightly browned.

At this time, also mix together soup, parmesan, milk, garlic powder, and black pepper. Set aside.

Once the pasta is done and chicken is cooked completely, combine and add the soup mixture. Heat through until cheese is melted. Serve immediately with Rosemary Basil Bread.

Enjoy!

*For a lighter option, substitute linguine or fettuccine noodles for tortellini


Rosemary Basil Bread

This past summer, I started growing fresh herbs in pots. I recently moved them inside and hope to keep them going through the winter (fingers crossed!) Because I have fresh herbs at my fingertips, I have been looking for ways to use them. Today I am making Shortcut Tortellini Alfredo for dinner and wanted a scrumptious bread to go along with it. I found the original recipe here but it needed a little tweaking.

As it was baking, the bread smelled phenomenal, but that was nothing compared to the mouth watering aroma once I cut into the loaf. I served the bread warm, but it will also be good cooled and used for sandwiches or reheated for a few seconds in the microwave. Both my husband and two year old loved the bread and ate it with butter, but for you calorie watchers out there (like me), it is also good plain and is good for sopping up extra alfredo sauce. Yum!



Rosemary Basil Bread

1 1/2 tsp active dry yeast
1/4 c warm water (110 degrees)
3/4 c water
5 tbsp extra-virgin olive oil, plus more for bowl
1 tsp sugar
1 tsp salt
1 tbsp fresh rosemary, finely chopped
1-2 tbsp fresh basil, finely chopped
1 1/2 c all-purpose flour
1 1/2 c whole wheat flour
Stir together yeast, sugar, and the warm water in a bowl . Let stand until foamy, about 7 minutes.
Add 3/4 cup water, the olive oil,salt, chopped herbs, all-purpose flour, and the whole-wheat flour to bowl. Stir until dough comes together. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, 8 to 10 minutes.
Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with a damp towel. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface.
Shape into a loaf. Transfer to a baking sheet.
Loosely cover baking sheet with a damp towel, and let loaf rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
Dust loaves with a teaspoon of all-purpose flour. Press whole rosemary leaves in, if desired. Bake until golden, about 30 minutes. Cool completely or serve warm.

First Post

I often try new recipes and make my own quirky adjustments to existing recipes to make them healthier. Or sometimes I come across and internet recipe that clearly wasn't proofread, so it is up to me to decipher its cryptic and and bizarre spelling and grammatical errors to create an appetizing dish. When I have successes (or epic failures) I tell my friends about them. Occasionally someone wants to try one of these recipes, so I thought I'd set up a site to share my adventures and recipes. Enjoy!

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