Tortellini In Cream Sauce
|Olive oil/Vegetable oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Half and half/Milk||1⁄2 Cup (8 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Dried tarragon leaves||1⁄4 Teaspoon, crushed|
|Cheese tortellini||8 Ounce, cooked, drained|
|Crumbled feta/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
In 2-quart microwave-safe casserole, combine oil, garlic, red pepper and chopped onion.
Cover with lid; microwave on HIGH 2 minutes or until vegetables are tender, stirring once during cooking.
Stir in soup until smooth.
Stir in half-and-half, wine and tarragon.
Cover; microwave on HIGH 5 minutes or until hot and bubbling, stirring once during cooking.
Let stand, covered, 5 minutes.
Toss with hot tortellini.
Sprinkle with cheese and green onions.