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2 cups chicken broth. 2 (8 to 9-ounce) packages refrigerated cheese tortellini ... Preheat the oven to 375°F and heat the oil in a very large (12-inch) oven-safe skillet over medium-high heat ...
Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.
In a large dutch oven or pot, heat the oil over medium-high heat. Add the onion, carrot, celery and garlic and sauté for a few minutes until fragrant and starting to soften.
This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish. View Recipe
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto , mortadella ), Parmesan cheese, egg and nutmeg and served in capon broth ( in brodo di cappone ).
Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting. What’s even ...
Tortelli di zucca al burro e salvia (pumpkin-filled tortelli with butter and sage). Tortelli (Italian: [torˈtɛlli]) is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy and Tuscany regions of Italy.
Roast alongside garlic, until golden and bottoms start to crisp, about 30 minutes. In a large pot of boiling salted water cook pasta according to package directions to al dente. Reserve ½ cup of ...