Sometimes you get in the mood to just dump a bunch of ingredients into a casserole dish and hope for the best. That was me last night. Being in the middle of fighting off a cold, and not cooking dinner for 4 nights strait, I needed to make something…but didn’t want to put in much effort.
This casserole is cheesy, meaty, and creamy. Alfredo and tortellini are not the healthiest ingredients in the world, but all the veggies you add to the bowl make up for it. All the different colors of the ingredients remind me of confetti. If you can boil pasta and cook chicken, you can make this casserole. And who doesn’t love a recipe that the final result looks like something you slaved over to make…but totally didn’t? Feel free to add any other vegetables you may have on hand or if you’d like a vegetarian version…forget the chicken!
Last night when we both sat down to try it, the chef said, “This. Is. Good.”
WW Points Per Serving: 9
20 oz package of mixed cheese tortellini
1 lb of chicken breast, cooked & chopped into bite-size pieces
2 teaspoons olive oil
1 15 oz jar alfredo sauce
1/4 cup white wine
1 pint cherry tomatoes, dice into quarters
1 bell pepper, sliced and cut into thirds
8 oz of baby bello mushrooms, sliced
1 bunch of fresh spinach, cut off the stems
3 tablespoons italian bread crumbs
handful of shredded cheese of choice
salt, pepper, and season salt
Preheat oven to 350 degrees
Cook pasta according to package directions
Cook chicken in a pot with olive oil, remove, then add the sliced mushrooms into the same pot to cook and soak up the flavor from the chicken. Once chicken has cooled, cut into bite-size pieces
In a large bowl add the alfredo sauce, zest & juice of 1 lemon, and white wine…stir to combine. Add the tomatoes, pepper, and spinach to the bowl.
Drain the tortellini and add to the vegetable bowl (this will help wilt the spinach leaves a bit). Add the chicken and mushrooms, and stir to combine all the ingredients together.
Pour mixture into a 9×13 baking dish. Sprinkle with breadcrumbs and bake for 40 minutes. When you have 15 minutes left, remove the casserole dish from the oven and sprinkle the shredded cheese over top and return the dish to the oven for the rest of the time.
Then remove the dish and let it set for 5 minutes. SO GOOD!!