Chicken and Prosciutto Pasta
Kale-Pecan Chopped Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (9-oz) pkg refrigerated chicken and prosciutto tortellini
- ¼ cup butter, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp sliced fresh sage
- 1 cup freshly grated Asiago cheese (or use Parmesan)
Instructions
- Cook tortellini according to package directions.
- Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat; add mushrooms, and season with salt and pepper. Cook 5 to 10 minutes or until browned and tender. Stir once after mushrooms have browned on bottom.
- Toss pasta and mushrooms in a large bowl.
- Melt 2 Tbsp butter in same skillet over medium heat; add sage, and cook 1 to 2 minutes. Drizzle over pasta. Sprinkle with cheese. Serve hot. Garnish with additional fresh sage.
Side Dish Ingredients
- 1 (7-oz) kale pecan cranberry chopped salad kit
Side Dish Instructions
- Toss together salad ingredients in a large bowl.
30 Minute Meals Meal Plan
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