Pasta
Bag of Bertolli dried spinach & ricotta tortellini
* Boil (directions on the bag)
Pasta Sauce
Red pepper flake
Pine nuts
Anchovy paste
Salt
Dried thyme
Minced garlic
Fennel seed
Extra virgin Olive oil
*Place ingredients in saucepan, over medium high heat. Stir until pine nuts are browned and all ingredients are well incorporated.
Large button mushrooms, sliced
1/2 sweet onion, sliced
Green pepper, rough chop
Double-reduced tomato paste (it's in a squeeze tube)
*Add next batch of ingredients, letting the ingredients soften.
Vegetable broth
1/2 tin of Italian style diced tomatoes (with juice)
Butter
* Add vegetable broth as needed, until mixture is fully softened, then combine with tomatoes. Add butter to taste, right before tossing with pasta.
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Chicken
Fresh blood orange zest
Kraft Red Pepper Italian dressing
Rice vinegar
Black pepper
Chicken tenders
*Cut chicken into bite-sized pieces, marinate in mixture of zest, dressing, vinegar, and pepper. Saute until chicken is fully cooked and lightly browned.
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I've found my family's favorite way to serve this is let the guests mix the proportions of pasta to meat, of their choice, in a bowl. Top with freshly grated parmesan cheese and enjoy.
