(NC)—Bring the appeal of your favourite, comforting restaurant-style pasta home. The creamy sauce contains calcium that helps to maintain strong bones. So enjoy the taste without the guilt.
1 tbsp (15 mL) butter
2 cloves garlic, minced
1 1/2 tsp (7 mL) dried oregano leaves
1 tsp (5 mL) dried basil leaves
1/2 tsp (2 mL) dried thyme leaves
1 tbsp (15 mL) all-purpose flour
2 1/2 cups (625 mL) milk
3/4 cup (175 mL) Heinz Chili Sauce
1/4 cup (50 mL) finely chopped, oil-packed
4 cups (1 L) fresh cheese tortellini
2 cups (500 mL) each cooked cubed chicken
breast and broccoli florets
1/2 cup (125 mL) chopped red pepper
2 cups (500 mL) Italian-blend shredded cheese
1. Preheat the oven to 350 °F (180° C). Melt the butter in a large saucepan set over medium heat. Add the garlic, oregano, basil and thyme. Cook, stirring, for 1 minute or until fragrant. Sprinkle evenly with the flour; cook stirring for 1 minute. Gradually whisk in the milk, chili sauce and sun dried tomatoes. Cook, stirring often, for about 8 minutes or until just slightly thickened. (The mixture may separate a little but will come together.)
2. Stir the tortellini, chicken, broccoli, red pepper and half of the cheese into the sauce. Transfer to a greased, 8-cup (2 L) casserole dish; cover tightly. Bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, for 15 minutes, or until cheese is melted and casserole is bubbly. Makes 6 servings.
1. For a drip-free oven, place the casserole on a foil-lined baking sheet before baking.
2. For a tasty herbal garnish, sprinkle the casserole with chopped fresh basil or parsley.
3. For a lower fat, higher fibre pasta alternative, use whole-wheat penne instead of tortellini.
Per serving: 538 calories, 19g fat, 39g protein 52g carb, 3g fibre, 1224mg sodium. Excellent source of vitamin A, niacin, vitamin C and calcium.