Ingredients

The following ingredients have 4 Servings
  • 1 jar julienne sun-dried tomatoes in oil with herbs (8.5 ounces)
  • 6 ounces roasted red bell pepper strips (drained)
  • 1 can diced tomatoes in juices (28 ounces)
  • 3/4 cup Plain Greek yogurt (unflavoured)
  • 1 1/2 cups chicken broth
  • 2 large cloves garlic (peeled and minced or pressed)
  • 1/2 teaspoon dried basil
  • 4 boneless skinless chicken breasts (about 1 pound, sliced into 1/2-inch cubes)
  • 2 packages refrigerated cheese tortellini (20 ounces each)
  • 4 cups Shredded Italian Blend cheese (divided)
  • chopped parsley (for garnish)
  • 1 cup water

Instruction

  • Preheat oven to 350F. Lightly oil or spray a 9-inch by 13-inch baking dish with non-stick cooking spray. Scatter the cheese tortellini in the pan with 2 cups of the Sargento 6-Cheese Italian Blend. Set aside.
  • Open the jar of sun-dried tomatoes in oil with herbs and drain about 1 tablespoon of the oil into a heavy-bottomed skillet. Set the jar of sun-dried tomatoes aside and place the skillet over medium high heat. Add the cubed chicken to the sun-dried tomato oil along with a pinch of salt and let it stand 30 seconds or so before stirring. Continue stirring every 30 seconds or so until it is opaque all the way through, about 7 minutes. Spoon on top of the tortellini and cheese.
  • Pour the remaining sun-dried tomatoes and oil into a blender or food processor with the roasted red pepper, diced tomatoes, Greek yogurt, chicken broth, garlic, and basil to the blender and process until smooth. If it is too thick, you can add another splash of chicken broth to help it move. The final product should be about as thick as spaghetti sauce. Pour this over the contents of the baking dish and gently toss to coat and distribute everything evenly. Spray a piece of foil with nonstick cooking spray, crimp the foil over the baking dish, and place on a rimmed baking sheet before placing both pans in the oven. Bake for 30 minutes or until bubbly. Remove the pan from the oven, discard the foil, and sprinkle the remaining cheese evenly over the top. Return the pan to the oven and bake until the cheese is fully melted, bubbly, and golden brown at the edges.
  • Let stand at least 5 minutes before serving. Garnish with chopped parsley, if desired.