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Chicken Ricotta Pasta

Contributed By: Vilma, NY | See all of Vilma's recipes
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Active Time:  10 Minutes
Total Time:  30 Minutes
This is a wonderfylly creamy use of leftover chicken, turkey or even ham. Throws together fast yet is elegant enought for guests. Serve with a crusty bread and green salad.
RECIPE INGREDIENTS
2 cups spinach tortellini
1 cup low fat ricotta cheese
3/4 cup frozen peas
2 cups cubed cooked chicken breast
1/4 cup reduced fat sour cream
1/2 cup grated romano cheese
1/2 tsp red pepper flakes
1 garlic clove finely diced
parsley
DIRECTIONS
Cook tortellini as in package directions. Drain, add all remaining ingredients, and mix thoroughly. Pour into cassrole dish and cook covered for 1/2 hour til hot and bubbly. Sprinkle servings with parsly and more grated cheese if desired


Date Added: 04/06/2010
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