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15.
ALFREDO AND MUSHROOM TORTELLINI
20 ounces cheese tortellini, frozen or fresh
2 large portobello mushrooms
2 tablespoons butter
3 cloves garlic, minced
1/4 cup chicken broth
1 tablespoon chopped parsley
1/2 teaspoon oregano
16 ounces prepared Parmesan Alfredo sauce
1/8 teaspoon white pepper
1/3 cup grated Parmesan cheese
Boil tortellini according to package directions. Do not overcook.
Drain pasta. While pasta is cooking, rinse and dry mushrooms. Thinly
slice mushroom caps.
In Electric Skillet, with heat control set at 300°F., melt butter and
sauté garlic and mushrooms until mushrooms are cooked, about
5 minutes. Stir in chicken broth, parsley and oregano and cook for
another 5 minutes. Turn heat control to 200° and slowly stir in
Alfredo sauce and pepper. Simmer until hot, stirring frequently.
Spoon sauce over tortellini and sprinkle with grated cheese.
Makes 4-6 servings.