Best 4 Chicken Or Mushroom Or Tofu Tortellini Filling Recipes

Are you looking for a delightful and versatile filling for your homemade tortellini? Look no further! In this article, we'll take you on a culinary journey to discover the best recipes for chicken, mushroom, and tofu tortellini fillings. Whether you're a meat-lover, a mushroom enthusiast, or a plant-based enthusiast, we've got you covered. Get ready to tantalize your taste buds with a variety of flavorful and creative fillings that will turn your tortellini into a mouthwatering masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN (OR MUSHROOM OR TOFU) TORTELLINI FILLING

Chicken (or mushroom or tofu) tortellini filling image

I love this recipe--have used it several times with great results. I experiment a lot with ingredients---only once made it with chicken because I just don't like dealing with raw chicken. Anyway this is good with zucchini sauce (I'll post that now) and tomato sauces (you can find plenty around here!) This makes a great veggie dish if you make this with the substitutions I mention below.

Provided by spatchcock

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 ounce butter
2 3/4 ounces chicken breast fillets, cubed (I've used tofu before, and also mushrooms--with a little extra salt for flavor for both)
2 slices pancetta, chopped (never added this, don't eat pork)
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
1 egg, lightly beaten (I've used 2 egg whites before)
salt and pepper (to taste)

Steps:

Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).

MUSHROOM MAPO TOFU

Mushroom mapo tofu image

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Provided by Ching-He Huang

Categories Dinner

Time 18m

Yield Serves 4

Number Of Ingredients 16

Ingredients

400g fresh firm tofu block
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
150g fresh shitake mushrooms, sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine or dry sherry
250ml cold vegetable stock or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari or low-sodium light soy sauce
1 heaped tbsp cornflour
large pinch of toasted ground Sichuan pepper, to garnish
3 spring onions, trimmed and sliced

Steps:

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Mix all of the sauce ingredients together in a jug.
Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium

CHICKEN AND MUSHROOM TORTELLINI

Chicken and Mushroom Tortellini image

Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!

Provided by Crazy about Bunnies

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon canola oil
3 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon red crushed red pepper flakes
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can mushroom soup
1 (10 ounce) can chicken broth
1 1/2 cups 1% low-fat milk, added to reserved mushroom liquid
4 cups cheese tortellini, uncooked

Steps:

Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2

CHEESY CHICKEN TORTELLINI

Cheesy Chicken Tortellini image

What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
8 oz boneless skinless chicken breast, cut into 1/4-inch slices
3 cups fresh small broccoli florets
2 teaspoons chopped garlic
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 packages (9 oz each) refrigerated cheese tortellini
1 cup milk
6 oz cream cheese, cubed (from 8-oz package)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g

Tips:

To make your tortellini filling extra flavorful, use a combination of fresh herbs, such as basil, parsley, and thyme.
If you're using tofu in your filling, be sure to press it well to remove excess water. This will help the filling hold together better.
For a crispy outer shell, pan-fry the tortellini in a little olive oil until golden brown.
Serve the tortellini with a simple sauce, such as a tomato sauce or a pesto sauce.
You can also add other vegetables to the filling, such as chopped carrots, celery, or spinach.

Conclusion:

Tortellini is a versatile dish that can be enjoyed in many different ways. With a variety of fillings and sauces to choose from, there's sure to be a tortellini recipe that everyone will love. So next time you're looking for a quick and easy meal, give tortellini a try.