Pasta-Chicken-Broccoli Bake

Hands-on Time

30 Mins

Total Time

1 Hour 15 Mins

Yield

Makes 6 to 8 servings

Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.

Ingredients

• 1/2 cup butter
• 1/2 cup chopped sweet onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1 cup (4 oz.) freshly shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini
• 4 cups chopped fresh broccoli
• 4 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese
• 15 round buttery crackers, crushed
• 1/2 cup chopped pecans
• 3 tablespoons butter, melted

How to Make It

Step 1

Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.

Step 2

Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.