Thursday, May 3, 2012

White Wine and Portobello Tortellini Skillet

This was a great dinner on a cold and rainy day.  The flavors afre rich and pair really well with a light salad.

1/2 - 3/4lb. cheese tortellini
2 large portobello mushrooms
1/4c white wine (I used Chardonnay)
1 TBSP fresh parsley, chopped
3 cloves garlic, minced
8 oz. Alfredo sauce
salt and pepper to taste
1/3c. Parmesan cheese, grated

1.  Cook pasta accordin gto package directions, drain, and set aside.

2.  Meanwhile, prepare mushrooms by removing stems and slicing thin.         

3.  In a medium skillet over low heat, combine wine, parsley, garlic, and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.               

4.  Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.               

5.  Add tortellini and stir to coat.

6.  Garnish with Parmesan cheese and serve immediately.               

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