1 cup fresh or frozen Herb Chicken Tortellini
Classico or Trader Joe’s Sun-dried Tomato Pesto
Swanson Vegetable Broth to taste
Trader Joe’s California Estate Blend Olive Oil
1 cup sliced fresh mushrooms
Much nicer presentation second time around!
Cook tortellini until Al Dente, drain and keep warm.
For the sun-dried tomato sauce saute sliced mushrooms or you can micro cook with a little brush of olive oil 2 minutes, stirring each minute.
Sun dried tomato mushroom sauce:
and then add about 1/4 cup of sun-dried tomato pesto.
CLASSICO makes a really good one and also Trader Joe’s makes a fantastic one or you can make your own.
Add enough of Swanson’s organic vegetable broth to make a nice medium bodied sauce heat until warm.
Before serving out and about one tablespoon of olive oil to the sauce. You can add more to it, it’s just going to make the sauce more rich.
Steam baby carrots until nicely tender. You can brush your light glaze of butter on top of the carrots or you can serve it with I Can’t Believe it’s not Butter spread
Recipe and photos by Paulette Motzko
Copyright November 2016
November 14th 2016 5:55 p.m.