Chicken Tortellini with Squash
This rich-tasting dish is very nutrient dense, with more than enough vitamin A and calcium to keep your body happy.
INGREDIENTS | SERVES 8
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cups peeled, cubed butternut squash
- 1 cup chicken broth
- 2 9-ounce packages frozen chicken tortellini
- 1 16-ounce jar low-fat Alfredo sauce
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon pepper
- ½ cup whole wheat bread crumbs
- 2 tablespoons butter, melted
Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and chicken; cook until onion is tender and chicken is cooked.
Remove chicken and vegetables from skillet; place in 2-quart casserole. Add squash and chicken broth to skillet. Bring to a simmer over high heat. Cover pan, reduce heat to low, simmer until squash is almost tender.
Add frozen tortellini to skillet; cover and simmer for 2–3 minutes longer or until tortellini is thawed and squash is tender.
Add tortellini and squash mixture to casserole along with Alfredo sauce, thyme, and pepper; mix gently. In small bowl, combine bread crumbs and melted butter; toss to coat. Sprinkle over casserole.
Bake, uncovered, for 30–40 minutes or until casserole is hot and bubbling and bread crumbs are browned. Serve immediately.
Fat: 14.46 grams
Fat as % of calories: 29.7%
Carbohydrates: 44.42 grams
Fiber: 1.78 grams
Sodium: 761.49 mg
Vitamin A : 122% DV
Vitamin C: 15% DV
Calcium: 221.03 mg