Cajun Chicken Tortellini Bake

By duchessoffork
Published: September 7, 2012

• Yield: 4 Servings
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 30 mins

If you know me, you know I love making quick and easy suppers that are tasty and on the healthy side. Sure, we order pizza from time …

Ingredients

• 1 box refrigerated wheat tortellini
• 1 tablespoon olive oil
• 1/2 cup onion diced
• 1 small bell pepper diced
• 3 ears fresh corn removed from cobb
• 1-2 tablespoons Cajun seasoning
• 1 1/2 cups sharp white cheddar cheese grated and divided
• 2 cups cooked chicken breast chopped

Instructions

1. Preheat oven to 350 degrees. Spray four small ramekins or one large casserole dish with cooking spray and set aside.
2. Bring a large pot of water to a boil and cook tortellini about 1 minute shy of the package instructions.
3. While pasta boils, heat a large skillet over medium high heat. Add olive oil, then onions and bell peppers. Cook for 7-8 minutes, or until vegetables begin to soften. Add corn kernels and saute an additional 3 minutes. Sprinkle Cajun seasonings over vegetables, stirring to coat.
4. Drain pasta and toss with 1 cup of cheese and 2 cups of chicken in a large bowl. Add veggies and season with additional Cajun seasoning, salt and pepper, if desired. Stir well and divide pasta evenly among ramekins. Top with remaining cheese.
5. Bake for 10 minutes, or until cheese has melted. If you are using a large casserole dish, adjust baking time to 15-20 minutes.

• Cuisine: American
• Course: Entrée
• Skill Level: Beginner