Tortellini, Chicken and Cheese

This is another one of those recipes from Better Homes and Gardens Special Interest Magazines (2009) that would work well with Tupperware and could be made and on the table in probably less than 30 minutes if you use leftover chicken from one of the Stack Cooker Chicken Recipes I've already shared here and here.

Tortellini, Chicken and Cheese

• 9 ounce package refrigerated cheese tortellini
• 1 cup frozen peas, corn, pea pods or any combination
• 8 ounces cream cheese spread - garden veggie or chives and onion or your favorite
• 1/2 cup milk
• 9 ounces cooked chicken breast, chopped

In a large pot or Tupperware Pasta Cooker, cook tortellini.  Place frozen vegetables in a colander and drain pasta water over veggies.  Put tortellini and veggies in a microwave safe bowl (or large casserole of Stack Cooker). 

Heat chicken (small casserole of Stack Cooker with cover would work great).  While chicken heats, combine cream cheese spread and milk in a small saucepan, heat and stir until cream cheese is melted and combined with milk.

Pour cheese sauce over pasta and vegetables, stir to combine.  Cover and microwave till heated through.  Spoon into individual bowls or plates and top with chicken.

Now I would have put the chicken in the casserole with the pasta and vegetables before pouring the cheese over top and then heat to serving temperature - but that's me.  I would like to have the cheese sauce adding additional flavor to my chicken .... but it really is up to you.

So how does that sound?  Bet that would put smiles on the faces of your family during the week.  And you didn't have to "slave over the stove" to put that smile on their face!

Remember, if you are looking for Tupperware, whether it is what I've noted here or something else, check out my Tupperware site where you can check us out.  If you need help with anything there, you can always email me  and I'll get back to you ASAP.  Thanks!