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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

1. Preheat oven to 425°F (220°C). Grease 2-quart baking dish.
2. 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.
3. 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.
4. 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.

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