Slice the French baguette bread into 1 inch slices. Add a small amount of olive oil, salt and pepper. Bake for 15 minutes on 350 degrees. I don't strain the Tortellini. I use a large spoon with holes and spoon them right in the wok.
I you can substitute fresh chopped garlic for roasted garlic. Fresh garlic heat in oil before adding chicken. Ingredients: 12 oz uncooked boneless, skinless chicken breast 15 oz Classico Sun-dried Tomato Alfredo Pasta Sauce 2 clove of roasted garlic clove. 1 cup scallion 1/4 loaf/loaves French baguette bread 1/4 cup grated Parmesan cheese 2 tbsp olive oil 1 pound cheese tortellini, without sauce Instructions: Bring 2 quarts of water to a boil. Add Tortellini. When they become enlarged they are done cooking. Heat olive oil on medium high in a wok. Once oil is hot add chicken and Braise. Turn heat down to medium, then put the lid on and don't remove for 6 minutes. When the chicken is done add the chopped scallions and Sun-dried Tomato Alfredo sauce. Take the roasted garlic and mash it then add it to the Alfredo sauce. Add the Tortellini to the Chicken and sauce mixture and serve with 2 baguette slices. Points 15 Servings 4 Bon-appetite