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Ingredientes
- 1 x 9-ounce. pkg. refrigerated cheese-filled tortellini
- 3 Tbsp. olive or possibly vegetable oil
- 2 c. broccoli flowerets
- 1 med onion (1/2 c.) minced
- 1 med red bell pepper (1 c.) minced
- 3 Tbsp. all purpose flour
- 3/4 c. lowfat milk
- 3/4 c. chicken broth used 1 can Campbell's Chicken Broth
- 1 tsp grnd cumin didn't use
- 4 c. cut up cooked chicken
- 3/4 c. shredded Monterey Jack cheese
- 1/2 c. shredded Colby cheese
- 1/2 c. crushed tortilla chips if you like
Direcciones
- Heat oven to 325 F. Grease 3-qt casserole. Cook and drain tortellini as directed on package.
- Heat 1 tbsp of the oil in 10-inch skillet over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 min, stirring frequently, till crisp-tender. Remove broccoli mix from skillet.
- Cook flour and remaining 2 tbsp oil in same skillet over low heat, stirring constantly, till smooth. Stir in lowfat milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey jack cheese, tortellini and broccoli mix. Spoon into casserole.
- Bake uncovered 25 to 35 min or possibly till warm in centre. During last several min of baking, sprinkle with Colby cheese and tortilla chips; bake till cheese is melted.
- 6 servings
