Preheat oven to 425 degrees.
One skillet is all you need to make a healthier version of Chicken Alfredo with tortellini.
To get all of Dietitian Amanda’s substitutions, watch her segment, Substitute Teacher, on HSTV.com.
Servings and Ingredients
|1 ½ c. Fairlife skim milk|
|2 tbsp. Hy-Vee unsalted butter|
|2 tbsp. Gustare Vita olive oil|
|2 pinch(es) ground nutmeg|
|1 ½ c. Hy-Vee grated Parmesan cheese, divided|
|1 package(s) (18 oz.) Hy-Vee frozen tri color cheese tortellini|
|1 head(s) fresh broccoli, cut into florets|
|1 package(s) (2 lbs.) Hy-Vee whole boneless skinless chicken tenders|
|Fresh parsley , chopped for garnish|
Things To Grab
- Large oven-safe skillet
- Meat thermometer
In a large oven-safe skillet over medium heat, combine cream, butter, olive oil, and nutmeg. Whisk until butter has melted and milk is hot, about 3 to 4 minutes. Stir in 1 cup Parmesan cheese, tortellini, and broccoli until warmed through, about 4 to 5 minutes.
Top skillet with whole boneless skinless chicken breast tenders. Sprinkle chicken with remaining ½ cup grated Parmesan cheese.
Place skillet into oven and bake until chicken is done (165 degrees), about 10 to 12 minutes. Remove skillet from oven and allow to stand, tented with aluminum foil, for 10 minutes. Just before serving, sprinkle with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 130mpg
- Sodium: 710mg
- Total Carbohydrates: 40g
- Protein: 50g
HSTV, The Substitute Teacher, One Skillet Chicken Alfredo Tortellini