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How to make Chicken and smoked cheddar tortellini bake

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 630g pkt ricotta & roast vegetable tortellini
  • 80g (1/2 cup) frozen peas
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 150g sliced leg ham, coarsely chopped
  • 300ml ctn thickened cream
  • 2 teaspoons cornflour
  • 1 tablespoon water
  • 100g (1 cup) shredded cooked chicken
  • 40g (1/2 cup) coarsely grated smoked cheddar
  • 55g (3/4 cup) fresh breadcrumbs

Method

  • Step 1 Preheat oven to 200°C. Cook tortellini in a large saucepan of salted boiling water following packet directions. Add the peas in the last 30 seconds of cooking. Drain and return to the pan.
  • Step 2 Meanwhile, heat the oil in a saucepan over medium-high heat. Cook onion and ham, stirring often, for 5 minutes or until onion softens. Add the cream and bring to the boil. Reduce heat to low. Combine the cornflour and water in a bowl. Add to the pan. Cook, stirring occasionally, for 5 minutes or until the sauce thickens. Season with pepper.
  • Step 3 Stir the sauce and chicken into the tortellini mixture. Transfer to a 2L (8-cup) capacity baking dish. Sprinkle with the cheddar and breadcrumbs. Bake for 20 minutes or until golden.