2 chicken breasts
2 cups herb and garlic marinade
8 oz dried cheese tortellini
6 tbsp butter
1 tbsp garlic, minced
2 tbsp flour
1½ cups milk
1½ cups heavy cream
½ cup parmesan cheese, grated
½ cup romano cheese, grated
¼ cup panko breadcrumbs
½ cup mozzarella cheese, shredded
Preheat oven to 350 degrees F. Pound chicken breasts to an even thickness. Pour the marinade over the chicken. Bake the chicken for 25 minutes.
Prepare tortellini according to package directions.
When the pasta has about 4 to 5 minutes left, saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
Add the ingredients from the flour to the romano to the saucepan and stir frequently until the sauce begins to simmer. Remove from heat.
In a large bowl, combine drained pasta with most of the Alfredo and toss lightly. Set aside ½ cup of Alfredo to add after baking.
Slice chicken breast and set aside.
Change the oven to Broil-High. Spray a casserole dish with non-stick spray.
Pour pasta and sauce into a casserole dish. Top with sliced chicken, bread crumbs, and mozzarella.
Broil for 3 to 5 minutes or until cheese starts to brown and bubble.
Serve and enjoy!
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