Preparation Time: 10 minutes
Cook Time: 45
Cut: Boneless chicken
Serves: 6
Ingredients
2 chicken breasts, skinless, boneless, cut into ½” cubes
2 Tbsp (30 ml) vegetable oil
1 large (700-900 g) package fresh cheese tortellini
3 cups (750 ml) prepared spaghetti sauce, divided
2 cups (500 ml) ricotta cheese
½ tsp (2.5 ml) salt
½ tsp (2.5 ml pepper
2 cups (500 ml) mozzarella cheese, grated
1 Tbsp (15 ml) fresh parsley, minced
Preparation
Preheat oven to 350F. Spray a 9 x 13 pan with non-stick cooking spray.
Cook fresh tortellini according to package directions. Drain and set aside.
In a large stock pot, heat oil over medium high heat. Add cubed chicken, sprinkle with salt and pepper, sauté for 5 minutes. Add cooked tortellini and 2 cups of spaghetti sauce and mix to combine. Remove from heat.
Spoon half the chicken tortellini mixture into the prepared pan. Smooth to an even layer and add ricotta cheese layer. Add the second layer of the chicken tortellini mixture. Spoon remaining spaghetti sauce on top. Sprinkle with mozzarella.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until the edges are bubbling and cheese starts to brown. Remove from oven and sprinkle with fresh, minced parsley. Let stand 10 minutes before serving.
