minute |

My friend, Kerri, made this for me awhile back. It is a recipe from Southern Living. I have adapted it just a bit. I loved it so much at her house.

I memorized what was in it so I could search the internet for the recipe. This is such an easy and delicious dish. I like to make it on nights I don’t have a lot of time to cook, but still want my family to have a homemade meal. It takes about fifteen minutes to make start to finish.

I added just a few things.

As I do. But if you want to follow the original recipe, just click the link above. I like it both ways.

Ingredients

20 oz. package of tortellini (I use Costco’s 24 oz. package and I use the whole thing)
1 16 oz. jar of Alfredo sauce with sun dried tomatoes (I believe Classico is the only brand that makes this)
1/4 cup white wine
1 14.5 oz. can drained petite diced tomatoes
1 clove minced garlic (I use one packet from the frozen pack)
1/4 cup chopped fresh basil (I use one packet from the frozen pack)
1 pinch of dried red pepper flakes (1/8 tsp.)
3 Tbsp. Olive oil
1/3 cup grated parmesan cheese

Optional:

2 cooked diced chicken breasts
1 Tbsp. Red pepper spread

First, boil water in large pot. Add tortellini and 1 Tablespoon of olive oil to the boiling water and cook pasta according to directions on package. Before draining, carefully reserve 1/3 cup water.

In a large skillet, heat remaining 2 Tbsp. of olive oil over medium low . Sauté garlic for one minute (if you are using red pepper spread add this with the garlic).

Add Alfredo sauce to skillet.

Add wine to empty Alfredo sauce jar. Gently shake. Pour wine into skillet.

Add tomatoes and basil to skillet. Let mixture simmer five minutes.

Add chicken with the tomatoes and basil if you are using this.

Add drained tortellini. Mix in pepper flakes, reserved water, and parmesan cheese.

Stir.

Heat for one minute. Turn off heat.

Serve up this easy meal. And enjoy!

Thanks Kerri for making me this. It was so good! My family absolutely loves it.

I love this recipe. It is one of my favorites. My kids like it, too. My husband does not like it. He is a big-on-texture guy and he can not get past the soaked tortilla chips (I do not want to use the word “mushy”) used in this recipe. I think this chili reads more like a hot dip because of it. But I love dip! We eat this a lot when my husband is at work.

I watched Rachael Ray make this recipe on her talk show when it was on. It looked so easy and good. I could not wait to try it.

And I did. And it was.

Ingredients:

2 chicken breasts cooked and cut into pieces (I just use a rotisserie chicken)
4 cups chicken stock (1 carton)
3 Tablespoons of Olive Oil
1/4 cup chopped onio
2 minced garlic cloves (I just use 1 frozen packet)
1 Tbsp. Chili powder
2 tsp. ground cumin
1 seeded and chopped jalapeno
1 16 oz. jar of green salsa (salsa verde)
1 bottle of beer (anything you have or like)
Juice from 2 limes
Bag of tortilla chips (2 handfuls of tortilla chips set aside)

Optional Toppings

Chopped cilantro
Sour cream
Shredded cheese

I normally would never write down someone else’s recipe that I have not changed. However, there are a few things written in her recipe that I do differently (and that I remember her doing differently on the show). So, I am going to do a step by step.

Pour olive oil in a dutch oven or other pot you use for soups and stews until hot. Add onions and jalapeno. Cook until soft, about 7 minutes. Add garlic. Cook an additional minute. Now add your spices and stir around in onion mixture for one minute.

Turn off heat and add beer. Turn heat back on and add salsa and chicken stock. Bring to a boil. Add chicken. (Sometimes I add a can of chili beans). Simmer for fifteen minutes.

In the meantime, grind your handfuls of tortilla chips. I do not have a food processor, so I beat mine with a mallet in a large ziploc bag. No anger issues here. ; )

Add ground or super smashed tortilla chips to pot after fifteen minutes of simmering from the instructions above has passed. Continue simmering with tortilla chips now in pot for eight minutes. Stir every few minutes so tortilla chips do not clump together or stick to the bottom of the pan.

Turn off heat. Add lime juice. Stir.

Serve in bowls topped with cilantro and other optional toppings. We dip our tortilla chips into this yummy indulgence and walk away full and happy.

Thanks Rachael Ray for a recipe that has made us happy for years!

P. S. I shared this on Savvy Southern Style!

Gnome Lover

Stumbling through life while still having fun

minute

Easiest Tortellini Recipe

Rachael Ray Green Chicken Chili