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COOKING SEQUENCE

Thaw cake; prepare pasta recipe and begin to bake (10 minutes)

Prepare bon bons through step 2; place in freezer (20 minutes)

Complete pasta recipe and bon bons; serve (20 minutes)

MAKES 6 SERVINGS


Chicken Tortellini Bake

Ingredients:

1 (9-oz) package three-cheese tortellini

1 (24-oz) jar vodka pasta sauce

1/2 cup sweet pepper bruschetta topping (or roasted red peppers)

2 large eggs, beaten (or 1/2 cup egg substitute)

1 (6-oz) package refrigerated Italian cheese bread crumb mix

1 lb chicken breast tenders

1 cup shredded mozzarella cheese

1/4 cup fresh basil, coarsely chopped

Steps

1. Preheat oven to 375°F. Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.

2. Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 25 minutes.

3. Top pasta with cheese; bake 5 more minutes or until chicken is 165°F and cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.

Banana Cake Bon Bons

Ingredients:

1/2 of a (20-oz) pound cake, thawed

Nonstick aluminum foil

1 large banana

2 (3.25-oz) cups vanilla pudding

2 (7-oz) containers dipping chocolate

Decorating sprinkles (optional)

Prep

Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw. Line baking sheet with foil. (Be sure pan will fit in your freezer.)

Steps

1. Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.

2. Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.

3. Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.)

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