Tender asparagus and pesto with sun dried
tomatoes add a sophisticated flair to this simple one-dish meal.
Created by Chef Michael Chiarello.
Chicken
& Prosciutto Tortelloni Gratinato
- 1 tablespoon salt
2 (9-ounce) packages BUITONI Refrigerated Chicken & Prosciutto
Tortelloni
3/4 pound asparagus, cut into 1 1/2-inch slices at angle
1 (10-ounce) container BUITONI Refrigerated Alfredo Sauce
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese - divided use
1/2 teaspoon ground black pepper
1/4 cup dry bread crumbs
1/4 cup BUITONI Refrigerated Pesto with Sun Dried Tomatoes
- Preheat oven to 425°F
(220°C). Grease 2-quart baking dish.
- Boil 4 quarts water and
salt in large saucepan over high heat; add pasta. Reduce heat;
cook for 5 minutes. Add asparagus; cook for an additional 2 minutes.
Drain well.
- Combine pasta, asparagus,
alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour
into prepared baking dish. Mix remaining 1/4 cup cheese with
bread crumbs in small bowl; sprinkle over pasta mixture.
- Bake for 20 minutes or
until light golden brown. Remove from oven; top with pesto. Serve
immediately.
Makes 4 servings.
Estimated Times:
Preparation Time: 15 mins
Cooking Time: 30 mins
Nutritional Information
Per Serving (1/4 of recipe): Calories: 650 Calories from Fat:
280 Total Fat: 31 g Saturated Fat: 14 g Cholesterol: 100 mg Sodium:
1750 mg Carbohydrates: 65 g Dietary Fiber: 3 g Sugars: 7 g Protein:
28 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
