Easy Alfredo Tortellini
Oct 30, 2007 18:09:07 GMT -8
Post by jjg on Oct 30, 2007 18:09:07 GMT -8
Easy Alfredo Tortellini
Prep Time: 25 min ; Start to Finish: 25 min
Makes: 2 servings (1 1/2 cups each)
Turn refrigerated tortellini into a rich, classic comfort food dinner for two in less than 30 minutes!
1 package (9 oz) refrigerated chicken-filled tortellini
1/2 cup Green Giant(r) frozen sweet peas (from 1-lb bag)
3/4 cup half-and-half
4 tablespoons grated Parmesan cheese
2 tablespoons cream cheese spread (from 8-oz container)
Freshly ground black pepper
1. In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.
2. In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.
3. Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot. Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.
High Altitude (3500-6500 ft):No change.
Tip
In the mood for meatless? Use cheese-filled tortellini instead of the chicken variety.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Serving (1 1/2 Cups)
Calories 500, Calories from Fat 230, Total Fat 26g (39%DV), Saturated 13g (67%DV), Trans Fat 1/2g, Cholesterol 170mg (56%DV), Sodium 1010mg (42%DV), Total Carbohydrate 38g (13%DV), Dietary Fiber 2g (9%DV), Sugars 6g, Protein 28g, Vitamin A (20%DV), Vitamin C (4%DV), Calcium (35%DV), Iron (20%DV)
Exchanges: 2 1/2 Starch; 3 Lean Meat; 3 Fat
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time: 25 min ; Start to Finish: 25 min
Makes: 2 servings (1 1/2 cups each)
Turn refrigerated tortellini into a rich, classic comfort food dinner for two in less than 30 minutes!
1 package (9 oz) refrigerated chicken-filled tortellini
1/2 cup Green Giant(r) frozen sweet peas (from 1-lb bag)
3/4 cup half-and-half
4 tablespoons grated Parmesan cheese
2 tablespoons cream cheese spread (from 8-oz container)
Freshly ground black pepper
1. In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.
2. In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.
3. Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot. Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.
High Altitude (3500-6500 ft):No change.
Tip
In the mood for meatless? Use cheese-filled tortellini instead of the chicken variety.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Serving (1 1/2 Cups)
Calories 500, Calories from Fat 230, Total Fat 26g (39%DV), Saturated 13g (67%DV), Trans Fat 1/2g, Cholesterol 170mg (56%DV), Sodium 1010mg (42%DV), Total Carbohydrate 38g (13%DV), Dietary Fiber 2g (9%DV), Sugars 6g, Protein 28g, Vitamin A (20%DV), Vitamin C (4%DV), Calcium (35%DV), Iron (20%DV)
Exchanges: 2 1/2 Starch; 3 Lean Meat; 3 Fat
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.