Creamy Sundried Tomato and Artichoke Tortellini

September 23, 2013

This tasty dinner comes with a shortcut supper version.  Make it from scratch, or take a hand from some store bought ingredients.  Either way, you’re in for a crowd pleasing meal!

1 family bag of 3 cheese tortellini (barilla)
1 and 1/2 cup grated Parmesan cheese
1 can artichoke hearts, drained and chopped
1/2 cup roasted red peppers, chopped
*I get my peppers in a jar, pull out 3 or 4 and chop them up*
1/4 cup capers
1 cup chicken stock
1/2 cup dry milk (trust me)
1 cup sundried tomatoes, chopped

Prepare tortellini as directed.
While it’s cooking, throw your tomato, artichokes, peppers, and capers in a deep sided skillet with a swirl of olive oil.  Cook down for 2-3 minutes, and add chicken stock, along with the dry milk.  Stir and simmer for 5 minutes.   Stir in cheese and reduce heat to low.  When pasta is ready, drain, and toss in.  Stir and heat an addition 2-3 minutes.  Eat and enjoy!

**SHORT CUT**
Instead of all the prep with the artichokes, peppers, and capers- a few companies make some GREAT artichoke bruschetta that is a perfect and quick sub-in.  Trader Joe’s and Delallo’s are 2 of my favorite “go-to’s” that I keep in my pantry.  1 jar will do you!

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