Directions

Preheat the oven to 375°F. Lightly grease an 8-inch x 11-inch baking pan.

Bring a large pot of salted water to a boil. Cook the tortellini 2 minutes less than directed on the package for al dente, roughly 6 minutes. During the last 3 minutes of cooking, add the broccoli to the boiling water. Then, drain it into a colander.

Meanwhile, in a large, non-stick sauté pan, heat the olive oil and sauté the chicken tenderloins and onion until the chicken is browned on both sides, about 3 minutes per side. Scrape the chicken and onion onto a plate and reserve it to the side for assembly. Then, wipe out the sauté pan and return it to the stove.

Melt the butter in the sauté pan over medium heat and then whisk in the flour until it’s lightly browned, about 2 minutes.

Gradually whisk in the milk and Frigo® Whole Milk Ricotta Cheese, and cook, whisking constantly, until it’s slightly thickened, about 5 minutes.

 Then, stir in 1 cup of the Frigo® Shredded Parmesan Cheese, red bell pepper, garlic, Italian seasoning, garlic salt and red pepper flakes. Cook, stirring frequently, until the cheese is melted, about 2 minutes. If the mixture is too thick, add more milk, as needed. Season with salt and pepper, to taste.

Gently toss in the tortellini, broccoli and chicken mixture, until everything is coated by the sauce and spoon it into the prepared baking dish. Sprinkle evenly with the remaining Frigo® Shredded Parmesan Cheese.

Bake for 20–25 minutes, or until the cheese is melted and it just barely starts to turn golden. Remove and serve immediately, garnished with parsley, if desired.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.