INGREDIENTS

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces sliced mushrooms
  • 2 large shallots , thinly sliced
  • 1 lb boneless skinless chicken breasts
  • 1 (12ounce)package of fresh spinach and cheese tortellini
  • 2 (1 1/3ounce)packages Knorr parma rosa sauce mix
  • 2 tablespoons butter
  • 2 cups skim milk
  • 1/2 cup fat-free half-and-half
  • parmesan cheese , to sprinkle over finished dish

DIRECTIONS

  1. In a large saucepan, heat 4 quarts of water to boil.
  2. In a frying pan, heat olive oil and butter over medium heat.Saute shallots and mushrooms for 5 minutes and then add chicken breasts to brown.Cook 15-20 minutes, depending on thickness of chicken breasts.
  3. While chicken cooks, empty packets of Parma Rosa Sauce mix or garlic Herb Sauce mix into a small saucepan and whisk in 2 cups of skim milk and 1/2 c of fat free half-n-half. Add 2 T butter. Bring to boil, stirring often, and then reduce heat.
  4. When chicken is nearly cooked through, place tortellini into boiling water and cook for 7-9 minutes.
  5. To serve, drain tortellini and place into a pasta serving bowl.Slice chicken breasts on the diagonal and place chicken and the mushroom/shallot mixture over the tortellini.Ladle sauce over the top and sprinkle with freshly grated parmesan.