Tortellini and Cheese


Any leftover cooked meat is a good substitute for the chicken in this fast recipe. Or skip the chicken and make it meatless.

Total Time:
20 mins


  • 1 9 ounce package refrigerated cheese tortellini

  • 1 cup frozen peas, corn, or pea pods

  • 1 8 ounce tub cream cheese spread with garden vegetables or chive and onion

  • ½ cup milk

  • 1 9 ounce package frozen chopped cooked chicken breast


  1. In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.

  2. Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.

  3. Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.

Nutrition Facts (per serving)

505 Calories
26g Fat
32g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 130mg 43%
Sodium 525mg 23%
Total Carbohydrate 32g 12%
Total Sugars 8g
Protein 32g
Vitamin C 6.5mg 33%
Calcium 242.3mg 19%
Iron 2.2mg 12%
Potassium 397mg 8%
Folate, total 24.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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