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Chicken and Prosciutto Tortelloni Gratinato

SUBMITTED BY: Buitoni, courtesy of meals.com

"Tender asparagus and pesto with sun dried tomatoes add a sophisticated flair to this simple one-dish meal. Created by Chef Michael Chiarello."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon salt
  • 2 (9 ounce) packages BUITONI® Chicken & Prosciutto Tortelloni
  • 3/4 pound asparagus, cut into 1 1/2-inch slices at angle
  • 1 (10 ounce) container BUITONI® Refrigerated Alfredo Sauce
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 cup dry bread crumbs
  • 1/4 cup BUITONI(R Refrigerated Pesto with Sun Dried Tomatoes

DIRECTIONS

  1. Preheat oven to 425 degrees F. Grease 2-quart baking dish.
  2. Boil 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.
  3. Combine pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.
  4. Bake for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by shannonlesa
Yummy... I left out the bread crumbs an added more cheese on top an left out asparagas an... MORE


 
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Nutritional Information
Chicken and Prosciutto Tortelloni Gratinato

Servings Per Recipe: 4

Amount Per Serving

Calories: 728

  • Total Fat: 36.3g
  • Cholesterol: 99mg
  • Sodium: 3089mg
  • Total Carbs: 68.6g
  •     Dietary Fiber: 5.1g
  • Protein: 28.6g

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