Ingredients
16ozcheese tortellini,(1 package), frozen
¼cupbutter
¼cupall purpose flour
1cupheavy cream
1cupchicken broth
1½cupsParmigiano-Reggiano cheese
¼cupdry white wine
4garlic cloves,minced
½tspground nutmeg
salt and ground black pepper,to taste
½lbchicken,grilled, cubed
2cupsmozzarella cheese,shredded
¼cupfresh parsley,chopped
Preparation
Preheat the oven to 350 degrees F.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 3 minutes until the tortellini float to the top and the filling is hot.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes.
Pour in the heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil.
Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper to the saucepan, then stir constantly until the cheese is melted and the sauce is smooth.
Drain the tortellini and toss with chicken in an ungreased 11×17-inch casserole dish. Pour the sauce on top, then cover with mozzarella cheese.
Bake in the oven for 20 to 30 minutes until the cheese is melted and golden brown.
Garnish with fresh parsley and serve hot. Enjoy!
