Sunday, June 9, 2013

Cajun Chicken Tortellini Bake

This bake is so so good!  Its creamy, sweet and a tiny bit spicy, and really flavorful.  This is a great dish to freeze, but I would suggest under cooking the tortellini a little bit if you are going to do that, because mine got a bit mushy. 

Cajun Chicken Tortellini Bake
via Duchess of Fork
1 bag frozen cheese tortellini
1 tablespoon olive oil
1/2 cup onion diced
1 small bell pepper diced
1 cup frozen corn
1-2 tablespoons cajun seasoning
1 1/2 cups sharp white cheddar cheese grated and divided
2 cups cooked chicken breast chopped
Preheat oven to 350 degrees. Spray four small ramekins or one large casserole dish with cooking spray and set aside.

Bring a large pot of water to a boil and cook tortellini about 1 minute shy of the package instructions.

While pasta boils, heat a large skillet over medium high heat. Add olive oil, then onions and bell peppers. Cook for 7-8 minutes, or until vegetables begin to soften. Add corn kernels and saute an additional 3 minutes. Sprinkle Cajun seasonings over vegetables, stirring to coat.

Drain pasta and toss with 1 cup of cheese and 2 cups of chicken in a large bowl. Add veggies and season with additional Cajun seasoning, salt and pepper, if desired. Stir well and divide pasta evenly among ramekins. Top with remaining cheese.

Bake for 10 minutes, or until cheese has melted. If you are using a large casserole dish, adjust baking time to 15-20 minutes.

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