INGREDIENTS

  • 1 (7ounce)package dried cheese-filled tortellini
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts , cut into thin slices
  • 1/4 cup butter
  • 1 small green bell pepper , chopped (1/2 cup)
  • 2 shallots , finely chopped
  • 1 garlic clove , finely chopped
  • 1/4 cup flour
  • 1/4 teaspoon pepper
  • 1 3/4 cups milk
  • 1/2 cup mozzarella cheese , shredded
  • 1/2 cup swiss cheese, shredded
  • 1/4 cup parmesan cheese or romano cheese , grated

DIRECTIONS

  1. Cook and drain tortellini as directed.
  2. While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat.Cook chicken in oil, stirring frequently, until no longer pink.Remove from saucepan; keep warm.
  3. Melt butter in saucepan over medium-high heat.Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender.Stir in flour and pepper.Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat.Stir in milk.Heat to boiling, stirring constantly.Boil and stir 1 minute; remove from heat.
  4. Stir in mozzarella and swiss cheeses until melted.Stir in tortellini and chicken until coated.Sprinkle with parmesan cheese.