Tortellini Primavera
1 {14-ounce} can chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3/4 cup shredded Parmesan cheese
1 tablespoon dried chives ~ chopped
1/8 teaspoon salt
4 cups {16-ounce} bag frozen mixed vegetables ~ California blend
1 16-ounce package frozen cheese tortellini
Put a large pot of water on to boil.
Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
Remove from the heat and stir in cheese, chives and salt.
Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
1 {14-ounce} can chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3/4 cup shredded Parmesan cheese
1 tablespoon dried chives ~ chopped
1/8 teaspoon salt
4 cups {16-ounce} bag frozen mixed vegetables ~ California blend
1 16-ounce package frozen cheese tortellini
Put a large pot of water on to boil.
Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
Remove from the heat and stir in cheese, chives and salt.
Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
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