Category: Main Dishes

  Date Posted: 9/26/2009

  Author: Christine Coon

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  Prep Time:

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Makes 4 adult servings

½ lb. Fresh Asparagus, cut into 2 inch pieces or 8 oz. pkg. Frozen Cut Asparagus
6 oz. pkg. Cheese Tortellini
1 medium Onion, sliced into rings
1 cup sliced Fresh Mushrooms or 2 ½ oz. jar, drained
1 Clove Garlic, minced
2 Tbl. Butter or Margarine
4 tsp. Flour
½ tsp. Salt
½ tsp. Dried, Crushed Oregano
l/2 tsp. Pepper
1 2/3 cup Milk
3 oz. pkg. Cream Cheese, cut up
1 ½ cup Cooked, Diced Chicken or Turkey
1/4 cup Snipped Parsley
2 Tbl. Chopped Pimento

1. In saucepan, cook asparagus covered in small amount of boiling water 8 to 10 minutes or till done. Drain set aside.

2. Meanwhile, cook tortellini according to package directions. Drain set aside.

3. For sauce, in a medium saucepan, cook onion, mushrooms, and garlic in hot butter or margarine till tender, but not brown. Stir in flour, salt, oregano, and pepper. Add milk. Cook and stir till thickened and bubbly let boil for 1 minute.

4. Remove from heat. Stir in cream cheese until melted (sauce will thicken). Add asparagus, chicken or turkey, parsley, and pimento. Heat through.

5. Serve immediately over hot pasta.

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