Happy Sunday, foodie friends! I hope you’re all doing well, and enjoying a bit of nice spring weather. It’s been a very full 3 weeks since I last posted. The show I choreographed, “The Drowsy Chaperone,” was two weekends ago. It was wonderful! Every time I choreograph a musical, I’m always overwhelmed by how proud I feel, and this year was no exception!
I am in the final stretch of the school year too! Four more weeks of preschool, and five more weeks of dance. I can’t believe how fast the year has gone. We are starting to prepare for preschool graduation, and starting our “farm” unit this week. We’re also in the midst of all of our end-of-the-year dance things; picture day was yesterday, and a ton of fun!
Everything else is good. Taking a step back from “Table for One” has been such a good thing. I’ve had so much more time to experiment in the kitchen, and come up with recipes that I love. I still plan to post as often as I can, and I’m hoping to get back into a regular routine when summer starts. But for today, I have a new recipe for you! Let me tell you why you need this recipe in your life.
1) It takes 30 minutes, from start to finish.
2) The prep is minimal. Aside from cutting up the onion and sausage, you just pour everything else into the skillet.
3) Everything cooks in the same pot. THE SAME POT!
4) It’s delicious. Like, really delicious.
Cheesy Chicken Sausage and Tortellini Skillet
What I’m Listening to: “Budapest” by George Ezra
Ingredients (makes 3-4 servings)
-1 tbsp cooking oil
-1/2 yellow onion, diced
-Salt and pepper
-2 cloves minced garlic
-4 links of your favorite chicken sausage, sliced (I used Johnsonville 3 Cheese Italian Style!)
-15 oz tomato sauce
-3 cups frozen cheese tortellini
-1 cup chicken broth
-2 tbsp cream cheese
-1 cup Monterrey Jack shredded cheese
In a large skillet, heat the cooking oil over high heat. Add the diced onion and sprinkle generously with salt and pepper. Cook for 3-5 minutes, until the onions begin to brown. Add the garlic and stir; cook for an additional minute. Add the chicken sausage, tomato sauce, cheese tortellini, and chicken broth. Bring the skillet to a boil. Stir and cover, turning the heat down to medium low. Simmer for 8-10 minutes, until the tortellini is plump. Remove the skillet from the heat and add the cream cheese and Monterrey Jack. Stir to mix. Cover for 5 minutes; stir and serve with a green salad.
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