Post by mandie68 on Jan 21, 2013 21:42:02 GMT -5
2 pkgs (9 oz each) refrigerated cheese-filled spinach or regular tortellini
2 teaspoons butter or margarine
1/4 cup Italian style panko crispy bread crumbs
1 can (18 oz) Progresso Recipe Starters creamy portabella mushroom cooking sauce
1 container (8 oz) chives-and-onion cream cheese spread
Shredded Italian cheese blend, if desired
Chopped fresh chives, basil or parsley, if desired
1. In 4 quart saucepan, cook and drain tortellini as directed on package. Remove from pan; set aside and keep warm.
2. Meanwhile, in 8" skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring occasionally, until golden brown; remove from heat. Set aside.
3. In same saucepan, heat cooking sauce and cream cheese spread over medium heat, stirring frequently, until cheese is melted and mixture is hot. Gently stir in tortellini. Sprinkle each serving with bread crumbs, Italian cheese blend and chives.
Serves: 4
2 teaspoons butter or margarine
1/4 cup Italian style panko crispy bread crumbs
1 can (18 oz) Progresso Recipe Starters creamy portabella mushroom cooking sauce
1 container (8 oz) chives-and-onion cream cheese spread
Shredded Italian cheese blend, if desired
Chopped fresh chives, basil or parsley, if desired
1. In 4 quart saucepan, cook and drain tortellini as directed on package. Remove from pan; set aside and keep warm.
2. Meanwhile, in 8" skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring occasionally, until golden brown; remove from heat. Set aside.
3. In same saucepan, heat cooking sauce and cream cheese spread over medium heat, stirring frequently, until cheese is melted and mixture is hot. Gently stir in tortellini. Sprinkle each serving with bread crumbs, Italian cheese blend and chives.
Serves: 4