Tortellini Toss Recipe

Tortellini Toss Recipe
Photo by: Taste of Home
Rating

100% would make again

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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  • 6 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 1-1/2 pounds pork tenderloin or boneless skinless chicken breasts, cut into 3-inch strips
  • 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 and garlic in butter until tender. 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 Parmesan cheese. Yield: 6 servings.

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

Nutrition 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.

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

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Reviews for Tortellini Toss (2)

Tortellini Toss Recipe

Tortellini Toss

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Did you modify it? Would you make it again? Rate it today!

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.

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