Cheese tortellini with vegetables and grilled chicken,white sauce recipe?

My wife wants me to make a cheese tortellini for her birthday dinner tonight but she also wants me to make it with vegetables and grilled chicken with a white sauce does anybody have a recipe that incorporates there things? I can make the tortellini no problem but i need info on what vegetables and stuff to add to it and how to make a ';garlicy'; white sauce.Cheese tortellini with vegetables and grilled chicken,white sauce recipe?
Grill red and green bell peppers and sweet red italian or vidalia onions. I'm sure you can grill chicken if you can make tortellini (yum, by the way), just get a fresh lemon and roll it on the counter, cut it in half and spritz her chicken with it, just a little, to add unexpected freshness and zing - she'll love it. If you have a Sam's club in your area and are a member stop in there and buy an Italian Creme Cake for her birthday.





As for the white sauce, here's what I would do:





If you have the time, (an extra hour) get a large head of garlic, cut the top off, wrap it in tinfoil, drizzle the top with a good amount of olive oil and romano cheese. Bake it at 350 deg. for 45-60 mins.





Or crush some fresh garlic maybe 6 cloves, in a pan, saute it in some butter and olive oil, just eyeball it, don't let it go brown. After it starts looking good and smelling really good, add in a couple tablespoonfuls of flour, cook it for a minute, but don't let any of it brown. Then add in some chicken stock, or water or white wine, and salt and pepper and some milk. I don't normally measure, I just cook by sight unless I'm baking, but you want to make enough for dinner, at least a few cupfuls, and you want it to be a nice medium thick consistency (if will coat a spoon nicely, it will do the same to your tortellini), you could also add a little romano cheese or even mozzarella, let it cook to the right consistency, if its not sitting up for you, add a little more flour, if that still doesn't get it to sit up add the cheese - just don't let it brown and taste it after you salt and pepper it. Oh and get some crusty on the outside soft and chewy on the inside bread.





PS if you use the roasted garlic, just take the whole head in the foil, and squeeze it out into a bowl, then throw out the peel and foil (no mess) and only use part of the roasted garlic for the sauce, use the rest for the bread. It spreads like butter. You could add a little salt, pepper, butter and romano to this and whip it up with a fork to make a spread, you could also throw it back in the oven to warm it up like garlic bread or slice the bread thin and spread it on and bake til crunchy to make crustada. Have a white wine with this, like Pinot Griego or a Reisling and a spumante with the cake and ';happy birthday'; - oh and don't forget the candlelight! ;}Cheese tortellini with vegetables and grilled chicken,white sauce recipe?
Sounds good to me! Prepare your tortellini and set it aside. Steam her fav veggies, I usually use zucchini, yellow squash, red bell pepper and sometimes baby bellas. While those are steaming or sauteeing in butter, grill your chicken. Throw everything together to keep warm until served. Either while you're cutting your chicken or while your steaming the veggies I would make this sauce: 1 stick butter, 1 pint heavy cream, and 1 cup of grated parmesan cheese. Throw in garlic to taste and all that sauce needs to do is be on a high simmer until either the cheese melts or it starts to reduce. Pretty simple. Hope it works well for you!





Also top it with some finely shredded mozzarella, parsley, and diced tomatoes!
Go to all recipes and look for white sauce. or an alfredo sauce
for vegtables---i would use of each for color--red/green peppers/mushrooms---maybe pea pods---





and for a sauce use heavy cream--and it thickens as it cooks---add some parm cheese to it and some minced garlic--salt and pepper
try this one...





Red and White Tortellini





Can't decide whether to serve tortellini with red or white sauce? Serve it with both. In this dish, the tortellini is combined in a white sauce which is then served on top of the red sauce. It creates a pretty presentation of the white surrounded by a red border. From the Best of Bridge, Aces cookbook.





Tomato Sauce


1 tablespoon butter


2 garlic cloves, minced


1/4 cup onions, chopped


1 (14 ounce) can tomato sauce





Mushroom Parmesan Sauce


2 tablespoons butter


2 cups sliced mushrooms


1/4 cup green onions, chopped


2 tablespoons flour


2 cups milk


2/3 cup parmesan cheese, grated


salt and pepper


12 ounces tortellini, fresh or frozen tortellini


1 1/2 cups mozzarella cheese, grated


parmesan cheese, grated





To make Tomato Sauce:.





Melt butter and saute garlic and onion until tender.





Add tomato sauce and bring to boil.





Reduce heat, cover and simmer 10 minutes.





Cook tortellini according to package directions.





To make Mushroom Sauce:.





Melt butter and saute mushrooms and green onion until tender.





Sprinkle with flour, and gradually stir in milk.





Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.





Remove from heat.





Stir in parmesan cheese, salt and pepper to taste.





Add mushroom parmesan sauce to cooked, drained tortellini.





TO SERVE:.





Spread tomato sauce over bottom of a large shallow casserole.


Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.


Sprinkle with mozzarella cheese and additional parmesan cheese.


Place under broiler until cheese is melted and golden.


Serve immediately.











Chicken and Tortellini Salad





1 lb skinned, boned chicken breast halves, cubed


2 cloves garlic, minced


2 tablespoons olive oil, divided


1 (8 oz) package fresh cheese-filled spinach tortellini, uncooked


6 ounces smoked Gouda cheese, cut into strips


3 stalks celery, sliced


1 medium-size sweet red pepper, seeded and cut into strips


1/2 small purple onion, cut into strips


1/2 cup olive oil


1/2 cup cider vinegar


1 1/2 tablespoons honey


1 1/2 tablespoons Dijon mustard


6 slices Canadian bacon, cut into strips





Cook chicken and garlic in 1 tablespoon hot olive oil in a medium skillet over medium-high heat, stirring constantly, until chicken is done. Remove from heat, and set aside.





Prepare tortellini according to package directions; drain. Combine cooked tortellini and 1 tablespoon olive oil in a large bowl; toss well. Add chicken, cheese, celery, red pepper, and onion; toss mixture well.





Combine 1/2 cup olive oil and next three ingredients in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over tortellini mixture; toss well. Cover and chill thoroughly. To serve, add Canadian bacon to salad mixture; toss well. Yield: 6 servings.
White sauces are incredibly easy to make....


1/2 cup butter


1/2 flour


2 cups milk


1 tsp garlic powder


2 tbsp parmesan


salt and pepper to taste





melt your butter in a sauce pan..add flour and stir..cook for two minutes...add milk a little at a time while whisking...cook till smooth and consistency you like..then add parmesan till melted and remove from heat





in another saute pan saute your vegetables and two cloves garlic in one tbsp olive oil and one tbsp butter till crisp tender...place tortellini on a plate..pour veggies in the middle of the tortellini...lie chicken breast across the veggies...cover with white sauce...add more fresh parmesan cheese...enjoy!!