Post by Deleted on Feb 6, 2012 13:34:54 GMT -5
2 to 3 green onions
2 tblsp butter...( I use olive oil..works just as good)
4 ounces fresh sliced mushrooms
10 ounces frozen cheese tortellini
3/4 cup chicken broth
1/2 can diced tomatoes
10 ounces cooked chicken strips-diced or cubed
2 or 3 cups fresh spinach
1 tbsp basil pesto
1/4 cup shredded parmesan cheese
couple shakes of lemon pepper
sprinkle of sea salt..optional
-heat large sautee pan on medium high heat 2 to 3 minutes. chop onions finely. place butter in pan, swirling to coat, then add mushrooms and onions. cook 2 to 3 minutes.
-stir in pasta and broth. bring to boil on high heat. reduce heat to medium high, and cook 3 to 4 minutes, stirring often, until most of liquid is absorbed.
-stir chicken, spinach and pesto into tortellini.cook 2 to 3 minutes, stirring occasionally, until spinach is tender. top with parmesan.
This recipe originally called for water. I use broth instead for more flavor. and I added in the diced tomatoes for lovely color and more taste, but they were not included in the original. also I prefer the portabella mushrooms. and I tried this once with sun dried tomato pesto in place of the basil pesto, and it was good that way too.
2 tblsp butter...( I use olive oil..works just as good)
4 ounces fresh sliced mushrooms
10 ounces frozen cheese tortellini
3/4 cup chicken broth
1/2 can diced tomatoes
10 ounces cooked chicken strips-diced or cubed
2 or 3 cups fresh spinach
1 tbsp basil pesto
1/4 cup shredded parmesan cheese
couple shakes of lemon pepper
sprinkle of sea salt..optional
-heat large sautee pan on medium high heat 2 to 3 minutes. chop onions finely. place butter in pan, swirling to coat, then add mushrooms and onions. cook 2 to 3 minutes.
-stir in pasta and broth. bring to boil on high heat. reduce heat to medium high, and cook 3 to 4 minutes, stirring often, until most of liquid is absorbed.
-stir chicken, spinach and pesto into tortellini.cook 2 to 3 minutes, stirring occasionally, until spinach is tender. top with parmesan.
This recipe originally called for water. I use broth instead for more flavor. and I added in the diced tomatoes for lovely color and more taste, but they were not included in the original. also I prefer the portabella mushrooms. and I tried this once with sun dried tomato pesto in place of the basil pesto, and it was good that way too.