“Eating light and healthy is not a short-term diet; it is a long-term lifestyle change.” This cheese tortellini and chicken mushroom casserole is light, filling, healthy, and delicious.
There is a foodie in each one of us, wishing every meal to tickle our taste buds. In general, good taste has always been associated with heavy meals consisting of lots of oil, butter or cheese. Eating light has most of the time been less tasty and is being forcefully gulped in just because either we want to lose weight or maintain ourselves.
I am here to break the stereotype. Today I am going to tell you about this amazing recipe, which is low in calorie and great in taste. It’s a lottery for all my non-vegetarians buddies who love to indulge in tasty food and giving a damn about the calorie intake.
Cheese Tortellini and Chicken Mushroom Casserole
Pasta fans will swear by this exotic tortellini filled chicken mushroom casserole. I use the whole wheat tortellini filled with cheese, then bake it in a frizzling mix of coarsely minced chicken breast, baby portobello mushrooms, and sun-dried tomato pesto. Each serving of this delicious dish has less than 400 calories!
Having a pasta cooker will add to the pleasure of making this dish. Discover more to learn how to make your pasta cooking easier.
Dig in for Guilt free eating!
Cheese Tortellini and Chicken Mushroom Casserole
Ingredients
· 3 cups (500 grams approx.) coarsely minced cooked chicken breast
· Two packets (500 grams) of deep-freeze or refrigerated whole wheat cheese-filled tortellini
· 200 grams of fresh baby portobello mushrooms (thinly cut)
· One medium onion (thinly cut)
· 350 grams of red bell peppers (roasted)
· 200 grams of green beans (cut crosswise)
· 3/4 cup sun-dried tomato pesto
· ¼ tsp. crushed red pepper
· ½ cup finely cut Parmesan cheese
· ½ cup finely cut fresh basil
· 2 tbsp. olive oil
Preparation & Cooking
· Preheat oven to 350 degrees F.
· Cook tortellini as per instruction is given on the packet in a large saucepan
· While cooking tortellini, add green beans in the last 4 minutes. Drain the mixture and put back in the pan.
· Meanwhile, in a large frying pan, pour oil and heat over medium flame. Add onion and mushrooms and cook for about 6 to 8 minutes until they become tender and lightly browned. Stir from time to time.
· Add cooked chicken and mushroom, onion mixture to drained tortellini beans mixture. Toss to coat.
· Put roasted red bell peppers in a blender. Blend until smooth.
· In a pan, add blended red bell pepper, crushed red pepper, and pesto. Stir the mixture.
· Add to tortellini mixture, toss to coat.
· In a 3-quart rectangular baking dish, spread mixture evenly.
· Bake for 20 minutes and sprinkle with cheese.
· Bake again for 5 minutes till cheese gets melted.
· Sprinkle basil over casserole just before serving.
Useful Tips
How to tell if the chicken is done? Chicken is the key ingredient of this dish. We have to determine whether it is rightly done. The best way to determine whether the chicken is properly cooked is with the juice test. Take a knife; slice open the area between the meat and the skin. Some juices will be released, if the juices appear to be clear, then the meat is almost done, and if it is still pink, then it is not done yet. But to be absolutely sure, use a meat thermometer.
Enjoy this wholesome and healthy casserole! What is one of your favourite feel-good recipes?
A New Life Wandering 