2tablespoonsoilfor sautéing the chicken tenderloins
Pasta:
19oz.refrigerated or frozen cheese tortellini
Asiago Garlic Alfredo Sauce:
2tablespoonssalted butteryou can use unsalted
3clovesgarlicminced
1cupheavy cream
1cuphalf and half
½cupParmesan cheesefreshly grated
½cupAsiago cheesegrated
salt and pepperto taste
Toppings:
¼cuppanko bread crumbs
½cupMozzarella cheeseshredded
Instructions
Grilled Chicken Tenderloins:
Place chicken tenderloins in a bowl, and sprinkle with salt, garlic powder, Italian seasonings, and paprika. Let them marinate for 30 minutes.
Add 2 tablespoons of oil to the bottom of a cast iron skillet or use any skillet. Sauté chicken tenderloins on medium heat for 4 to 5 minutes on each side. Remove chicken from the pan and allow them to rest on a cutting board.
Asiago Garlic Alfredo Sauce:
Add butter to a pot/saucepan over medium heat. Add minced garlic and saute for 1 minute. Heat heavy cream and half and half over medium-high heat for 4 to 5 minutes. Once the mixture forms bubbles add parmesan cheese and Asiago cheese and continue to whisk. Add salt and black pepper and mix.
The sauce might still be runny at this point; it will thicken as it cools down.
Assemble Asiago Tortelloni Alfredo:
Cook tortellini according to the package instructions.
Place drained tortellini in an oven-safe dish and pour Alfredo sauce on top.
Top it off with sliced chicken tenderloins. Then, sprinkle with panko bread crumbs and mozzarella cheese.
Broil on high for 3 to 4 minutes or until golden and cheese begins to brown.
Video
Nutrition: Please note that the nutrition label provided is an estimate only.