tortellini

Tortellini with Sundried Tomatoes, Chicken & Sausage

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What’s the food that you can eat multiple times a week without getting tired of it?  I think for me it’s any type of pasta. I’m telling myself that this pasta dish is more healthy since it has some vegetables.  I’m not sure if that’s reality, but it’s one of my absolute favorite pasta dishes.  It has just enough spice to give the flavor an extra boost, but if spiciness isn’t your thing you can always omit the red pepper flakes.  Recipes with easy adaptations and adjustments are our favorite around here and we can’t wait to hear from you about how you love this one! ~Tracy

4 T. butter, cut into 1 T. pieces

1 T. sun dried tomato oil (from jar)

3 T. chopped sun dried tomatoes

4 oz. chopped baby bella mushrooms

2 T. minced garlic

¼ c. all-purpose flour

1 tsp. dried basil leaves

1 tsp. dried parsley flakes

½ tsp. paprika

1 tsp. red pepper flakes

1 ¼ c. milk (I use 1%)

1 cup chicken broth (can use prepared chicken bouillon)

½ c. shredded parmesan cheese (more for topping)

2 packages cheese tortellini (such as Louisa Four Cheese tortellini, 19 oz. bags)

1 cup shredded chicken (I use rotisserie)

½ c. cooked/crumbled pork sausage

2 c. fresh baby spinach, coarsely chopped

Cook your sausage, drain any excess grease and set aside.  Shred your rotisserie chicken while the sausage cooks and set it aside as well.

Begin cooking tortellini according to the package directions.  Leave the pasta slightly al dente as it will continue to cook when added to the other ingredients.

In a large skillet, melt 1 T. of butter and 1 T. of the sun dried tomato oil.  Sauté the mushrooms for 2-3 minutes.  Add in the sun dried tomatoes and continue cooking for 2-3 more minutes.   Add the minced garlic and heat through for another 30-45 seconds. Remove this mixture from the skillet and set it aside.  

Add the rest of the butter to the skillet and allow to melt.  Whisk in the flour until smooth.  Add all dried seasonings and mix together.  

Gradually add the chicken broth and milk until the mixture begins to thicken.  Slowly stir in the ½ c. parmesan cheese.

Add chicken and sausage to sauce.  Stir together and then add the cooked tortellini and the spinach, mushroom, tomato mixture.  Stir all together until well mixed and top with a generous helping of parmesan cheese.

WW Info:  This recipe makes approximately 10 cups at 13 points each on all three plans.

Italian Tortellini Salad

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I invented this on a Sunday night when I felt like something new. I love the Italian chopped salad at McAlister’s Deli, so I was thinking about that as I started, but I like how it ended up even better if I do say so myself. Its distinctive flavors still go together well. It makes a HUGE amount, so I quickly realized I’d need to share and took most of it to work the next day. I was pleased to find I didn’t even have to try to find a spot in the fridge for it again when I went to put it away at the end of lunchtime since it had all vanished – yay!

ChopItalPasta_Logo 

The best part about this recipe, as I face down a 99 degree afternoon, is that it requires no cooking except quickly boiling the tortellini, and it’s served at a nice chilly temp.  This is filling enough to be your dinner or a hearty side or appetizer.  ~Robin 

Ingredients:

  • Buitoni three-cheese tortellini, 1 20 oz. bag
  • 2 medium cucumbers, chopped
  • ½ red onion, diced or thinly sliced (about a cup, sliced)
  • 2 c. of tiny tomatoes, halved or quartered depending on size (I love Sunset’s Wild Wonders Gourmet Medley for their variety of colors, but you can snag any grape or cherry tomato variety as well)  
  • 1 c. sliced Kalamata olives (could use green olives too, but I love Kalamata olives)
  • About 4 c. of baby spinach (stems removed)
  • 2 c. hard salami, cubed into ½ in. chunks (about 10 oz. by weight)*
  • 2 c. provolone cheese, cubed into ½ in. chunks (about 10 oz. by weight)
  • 1 c. Ott’s creamy Italian dressing
  • Black pepper, fresh cracked, to taste (optional)

Instructions:

Prepare one package of tortellini according to package instructions, except do not add any olive oil – it would make it harder for the dressing to stick to the pasta later.  Drain very well and set aside to dry further and cool.  

Once pasta is cool enough and well-drained, add all other ingredients except tomatoes, black pepper, dressing, and olives; then mix. Add tomatoes, olives, pepper (if desired), and dressing, gently tossing until mixed well and salad is coated with dressing throughout. Chill & serve.  

*My deli counter sliced the salami and cheese into ½ inch thick slices so I was able to simply chop it into cubes from there…big time saver!  This salami from the deli is SO much better than the lunch meat slices you may have been tortured with by a well-meaning relative as a child. I thought I didn’t like salami all my life, but it turned out I just hadn’t had the right salami.  Give salami a chance! Unless you’re one of our vegetarian friends, in which case you can save a couple bucks instead.  🙂