Creamy Sun-Dried Tomato & Chicken Tortellini Bake
Creamy sun-dried tomato and chicken tortellini bake is a rich, creamy sauce with tender tortellini and chicken, baked to golden perfection.
- Jar (200g/7oz) Sun-Dried Tomatoes in Oil
- Jar (150g/5.3oz) Roasted Red Bell Peppers (drained)
- ¾ Cup Greek Yogurt
- 1½ Cups Chicken Stock
- 2 Garlic Cloves (crushed)
- Jar (700g/24.7oz) Diced Tomatoes (Polpa)
- ½ Tsp Dried Basil
- 500g/17.6oz Boneless Chicken Thighs (cut into bite sized pieces)
- 500g/17.6oz Cheese Tortellini
- 4 Cups Shredded Mixed Italian Cheese
Preheat Oven 190C/375F.
Lightly spray a baking dish with non-stick cooking spray.
Cook the tortellini for just 5 minutes. Drain and transfer to prepared baking dish. Add 2 cups of the shredded cheese and mix through.
From the jar of sun-dried tomatoes take out 2 tablespoons of the oil and use it to cook the chicken in a pan. Remove and add the chicken to the tortellini in the dish.
In a blender or food processor blend the sun-dried tomatoes with oil, roasted peppers, yoghurt, garlic, chicken stock, diced tomatoes and basil.
The final product should be thick as a spaghetti sauce.
Pour over chicken and tortellini and slowly mix through. Top with remaining shredded mixed cheese, freshly ground pepper and bake in oven for 30-45 minutes, until tortellini are cooked.
Remove from oven and garnish with chopped parsley.
Enjoy!