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Tortellini Toss Recipe

Tortellini Toss Recipe photo by Taste of Home

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Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."

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Tortellini Toss Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 small onion, chopped
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 pounds Pork tenderloin or boneless skinless chicken breasts, cut into 3-inch strips

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried marjoram
1 package (14 ounces) frozen sugar snap peas or vegetable of choice, partially thawed
1/4 to 1/2 cup grated Parmesan cheese

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add meat and seasonings; cook and stir for 5-7 minutes or until meat is no longer pink. Add vegetables; reduce heat. Cover and simmer for 2-3 minutes or until heated through.
Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese. Yield: 6 servings.

Editor's Note: 4 cups of any cooked pasta may be substituted for the tortellini.

Nutritional Facts 1 serving (1 cup) equals 428 calories, 18 g fat (9 g saturated fat), 100 mg cholesterol, 846 mg sodium, 31 g carbohydrate, 4 g fiber, 34 g protein.

Originally published as Tortellini Toss in Quick Cooking May/June 1998, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Tortellini Toss

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Reviewed on Nov. 12, 2009 by reeves4@comcast.net

Great dish - quick and easy to make! My family loved it and we will definitely have it again.

Reviewed on Jul. 02, 2009 by badkitty

Thanks for the wonderful recipe! This was so delicious. I used chicken breast, shallots instead of onion, 1 tablespoon of olive oil plus the butter, and a frozen blend of carrots, broccoli and cauliflower instead of the sugar snap peas. I added in fresh minced parsley at the end.The suggested spice blend was perfect! My 6 yr old son told me to give it ten stars! I served it with garlic toast. Thanks for a recipe without a tomato-based sauce which is nice for a change.