4 oz Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
1 cup milk
1/4 cup Parmesan Cheese
2 cups frozen peas
2 1/2 cups cooked, shredded chicken
Spices:
dashes of seasoned salt, cracked pepper, cayenne, garlic powder, and onion powder
Freezer Club Note: I doubled the portions for Brooke's family and my own.
Directions:
Boil tortellini in large saucepan until pasta floats to the top.
Mix cream cheese, milk, parmesan, and spices in large saucepan until well blended. Stir in tortellini, shredded chicken, bacon bits, and peas; cover.
Cook on medium-low heat 5 min., stirring occasionally. Serve and Enjoy!
From Freezer:Thaw chicken, peas, and bacon in refridgerator.
Allow alfredo sauce to thaw and then bring to a boil in small sauce pan over low heat while bringing tortellini to a boil until pasta floats.
Drain tortellini and mix together with alfredo sauce, chicken, bacon, and peas.
18 oz frozen tortellini
1/4 cup bacon bits2 1/2 cups cooked, shredded chicken
Spices:
dashes of seasoned salt, cracked pepper, cayenne, garlic powder, and onion powder
Freezer Club Note: I doubled the portions for Brooke's family and my own.
Directions:
Boil tortellini in large saucepan until pasta floats to the top.
Mix cream cheese, milk, parmesan, and spices in large saucepan until well blended. Stir in tortellini, shredded chicken, bacon bits, and peas; cover.
Cook on medium-low heat 5 min., stirring occasionally. Serve and Enjoy!
From Freezer:Thaw chicken, peas, and bacon in refridgerator.
Allow alfredo sauce to thaw and then bring to a boil in small sauce pan over low heat while bringing tortellini to a boil until pasta floats.
Drain tortellini and mix together with alfredo sauce, chicken, bacon, and peas.
No comments:
Post a Comment