Back to Tortellini Toss

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tortellini Toss Recipe

Tortellini Toss Recipe

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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

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
  • 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

  • 1. 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.
  • 2. Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese. Yield: 6 servings.

Nutritional Facts

1 cup: 428 calories, 18g fat (9g saturated fat), 100mg cholesterol, 846mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 34g protein .

Reviews for Tortellini Toss

Sort By :
MY REVIEW
cbenne12
Reviewed Feb. 27, 2016

"Absolutely fabulous! We used fresh sugar snap peas and omitted the parm cheese (by accident) and it was so incredibly tasty!"

MY REVIEW
lurky27
Reviewed Feb. 4, 2016

"Delicious! I used frozen cut green beans, omitted the onion & Parmesan cheese, & used regular pepper instead of lemon pepper. So good."

MY REVIEW
reeves4@comcast.net
Reviewed Nov. 12, 2009

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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