Chicken Sausage Tortellini Alfredo

 

Chicken Sausage Tortellini Alfredo

I saw something similar on TikTok that was a 9x13 pan dump and bake recipe, but I was able to put a little more time into dinner tonight, so I decided to use a cast iron skillet.

Ingredients:

- 1 package chicken sausage chopped (I used 3 links)

- 1 bag frozen tortellini

- 1 small onion chopped

- 1 bottle alfredo

- a bit of olive oil, butter, Italian seasoning (1/2 tsp), jarlic (prob 2 tbs), pepper, red pepper flakes

- 1 tsp chicken Better Then Bouillon

- shredded mozz & parm. I honestly eyeballed it, maybe less then a cup of each?

While the tortellini was cooking, I just sauteed the onion and chicken sausage until it looked browned in some olive oil and like 1-2 tbs butter, it was just the end of a stick. Then I added a bunch of jarlic with the seasonings, and sauteed for a few minutes. I then added the jar of alfredo, then filled it halfway with water and added it to the skillet along with the bouillon. Then I topped it with the cheese and covered it for like 15 minutes and baked at 350. Then I broiled for 4 minutes and done! It was super good and flavorful, I'd definitely make it again. 

It was based off of @itsmesaramartinez on TikTok. She also added pumpkin to hers, which I personally would love but I know my husband would prefer no pumpkin so I left it out. 

Parmesan Garlic Chicken with Tortellini and Veggies

 

Parmesan Garlic Chicken with Tortellini and Veggies

This was so good! I did do it a little differently because I was just cooking it on the stove and in the oven, rather then on a griddle like the recipe called for. I made the tortellini using the instructions on the package, and I cooked the veggies in the cast iron skillet after removing the chicken for all that extra flavor. Then I mixed the veggies & tortellini, and instead of Italian vinaigrette, I used some of the Buffalo Wild Wings Parmesan Garlic sauce.

For the chicken I butterflied it then I sprinkled it with salt and pepper. The breadcrumb coating was a mixture of Texas Toast croutons, panko, and grated parmesan. I then browned it on both sides, added a slice of mozzarella and put it in a 400 degree oven for like 6 minutes. The chicken was thin so it was done early. I had forgotten to put the BWW sauce on before the breadcrumbs, so I just drizzled some on before I put it in the oven.

It was delicious, and my son loved it so much he pretty much ate all the chicken himself lol. My husband had a serving, he was it was okay. Like always lol. My son also ate most of the veggies the day after to!

Click here for the recipe from Cooking in the Midwest

The chicken was based on this recipe from Cooking in the Midwest

Tortellini Salad

 

Tortellini Salad

This is another "it's too hot to cook" meal. Super easy and I wanted to use up a few ingredients from the garden. I was inspired by this tortellini salad recipe by Love & Lemons and I just randomly added stuff that I had already. I also used bottle dressing because I really wanted a super quick meal lol

Ingredients:

- 20oz bag of tortellini

- 2 tomatoes from the garden, diced

- 2 zucchinis from the garden, diced

- 1/2 red onion, diced

- 1 5oz container shaved parm

- 1 14oz can of white beans

- 1 14oz can artichoke hearts, diced

- 1 bell pepper, diced

- 1/2 cup maybe of pepperoncini, diced 

- a few handfuls of an arugula/spinach blend

- 1/2 bottle of Kens Zesty Italian dressing. I don't like it too wet so I added garlic, Italian seasoning, salt, pepper, red pepper flakes and a smidge of cayenne to taste and mixed it into the salad

I just cooked the tortellini, chopped all the veggies and just combined everything. Super fresh and tasty, it would be amazing with some fresh herbs. The zucchini I diced and air fried with a little EVOO/salt/pepper/garlic at 400 for about 6 minutes. 

Chipotle Tortellini Caesar Salad with Crispy Kale

 

Chipotle Tortellini Caesar Salad with Crispy Kale

This was so good! I had to add extra dressing because I didn't feel like the packet was enough to cover the whole salad with a whole bag of tortellini. Next time I'd also add some white beans for protein so it was a little more filling, and I think a squirt of lemon would be really good. From the "Homemade-ish" cookbook by Lauren McDuffie

Ingredients:

- 6 cups kale leaves

- 1/4 cup olive oil, plus more as needed

- salt, pepper

- 1 10oz bagged caesar salad kit

- 1 chipotle pepper, plus 1 tsp adobo sauce from the can

- 1/2 tsp garlic powder

- 9 ounces cheese tortellini, cooked per package directions

- shaved parmesan

  Adjust oven rack to the top position, and preheat to 375. 

  Arrange the kale leaves evenly on a large baking sheet, coat with the olive oil and season lightly with salt and pepper. Roast for 15-20 minutes, until golden and crispy.

  Meanwhile, put the caesar salad dressing in a bowl and add the chopped chipotle pepper, garlic powder, and about 2 tsp of water. Add any access oil from the roasted kale, and stir to blend it all together. For extra spice add an extra tsp of adobo sauce.

  In a large bowl or on a big platter, toss together the tortellini in the caesar salad greens. Crush p the croutons, turning them into breadcrumbs, and scatter them over the salad, along with any cheese included in the salad kit.

  Add the roasted kale to the salad and shave some fresh parm over top. Add flaked tuna or white beans for protein.

Creamy Parmesan Tortellini with Nashville Hot Salad

 

Creamy Parmesan Tortellini with Nashville Hot Salad

Super quick and easy meal. It's just 1 bag of family sized refrigerated tortellini with a jar of creamy pesto sauce. After I cooked the tortellini I did sauté some jarlic in the same pot and once I added in the pesto sauce I added a squirt of tube basil and a bunch of black pepper. Then I topped it with red pepper flakes and shredded parmesan. Now that I'm typing this I remembered that I have some spinach in the fridge I could have tossed in.

The salad kit is just the "Nashville Hot" kit from Walmart, I love it...it's delicious. Very quick dinner!