Tortellini with Cream Cheese Sauce

Tortellini with Cream Cheese Sauce

Tortellini with Cream Cheese Sauce

Want an easy recipe that your family is going to love??? Well this is the recipe for you!! I had the tortellini in the freezer for a while contemplating what to do with it, I am personally not a big fan, but my family likes them…this recipe helped me clean out the fridge and make everyone happy all at the same time. What more can a girl ask for? So lets get started!

What you need:

1/2 pound fresh asparagus, cut into 2-inch pieces (I used broccoli too, as my kid hates asparagus and mushrooms)
6 ounces dried tortellini or fettuccine
1 medium onion, sliced and separated into rings
1 cup sliced fresh mushrooms or one 2-1/2-ounce jar sliced mushrooms, drained
1 clove garlic, minced
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 2/3 cups milk
1 3 ounce package cream cheese, cut up
1 1/2 cups chopped cooked chicken or turkey, or frozen diced cooked chicken, thawed
1/4 cup snipped parsley
2 tablespoons chopped pimiento

What you do:

1. In a saucepan cook fresh asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until done. Drain; set aside.
2. Meanwhile, cook tortellini or fettuccine according to package directions; drain.
3. For sauce, in a medium saucepan cook onion, mushrooms, and garlic in hot butter or margarine until tender but not brown. Stir in flour, salt, oregano, and pepper. Add milk. Cook and stir until thickened and bubbly, then cook and stir 1 minute more. Remove from heat.

4. Stir in cream cheese until melted. (Sauce will thicken.) Add asparagus, chicken, or turkey, parsley, and pimiento; heat through. Serve immediately over hot pasta. Makes 4 servings.

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