5 Ingredient Creamy Mushroom Tortellini

Tortellini is combined with sautéed mushrooms and spinach and covered with a wonderful cream sauce.  Easy and fast!

I can only think of one thing better than a quick weeknight dish and that's one with only 5 INGREDIENTS!  Yes, that is what we are making for dinner tonight.  A Creamy Mushroom Tortellini dish that requires 5 ingredients to make.  And it's GOOD!

Tortellini should be a pantry staple in your house if you are wanting to make deliscious but quick meals.  It's budget friendly, everyone love it, and it cooks in a matter of minutes.  Today we aren't just going to through some marinara sauce on it, no...we are going to jazz these babies up!

I chose chicken tortellini for a little protein but you can use cheese if you like.  Add in some mushrooms, a little garlic, and some spinach doused with a cream sauce...heaven!

You can't beat these easy quick weeknight meals that come together in under 30 minutes.  Give this a try and let me know what you think.

Enjoy!

5 Ingredient Creamy Mushroom Tortellini

serves 4


2 (9-ounce) packages chicken tortellini (or cheese)
2 tablespoons olive oil
8 ounces sliced cremini mushrooms
2 minced garlic cloves
1/2 cup half & half or heavy cream
2 packed cups baby spinach

Bring a large pot of salted water to a boil. Add cheese tortellini; cook according to package instructions until al dente. Drain well.

Heat olive oil in a large skillet over medium heat until shimmering. Add mushrooms, season with salt and pepper, and sauté until browned and tender, 5 minutes. Add garlic and sauté until fragrant, 1 minute. Add half & half and simmer until slightly thickened, 5 minutes. Add cooked tortellini and toss to coat. Add baby spinach, toss until wilted. Serve.

Taco Tuesday Side Dish: Skillet Lime Corn Saute

One bite of these charred bits of roasted corn laced with jalapeno and green onions, doused in lime juice and a sprinkle of queso fresco will having you saying Ole!

I've got the perfect side dish to go along with your next Taco Tuesday meal.  It's my Skillet Lime Corn Sauté.  It's bursting with flavor and takes no time at all to make.

SKILLET LIME CORN SAUTE

All you need is some corn, frozen or fresh work equally well, a little jalapeno and green onion for zestiness, some lime juice and a bit of queso fresco.  5 Ingredients to the tastiest side dish around!  They are perfect with your weekly tacos and will bring a new fresh flavor to the menu.

Don't stop at tacos though.  This side dish is wonderful next to grilled chicken, steak, or fish.  Why not pack this up and take it on a picnic, or even better to a potluck.  This is an easy quick side dish that is so versatile that it goes with just about everything. 

 

When it's summertime and the corn is fresh make use of that and cut the corn off the cob.  When it's any other season a bag of frozen crisp corn will transform into the most wonderful dish.  And by sautéing the corn you will get little bits of charred corn that brings on the flavor. YUM! 

I recommend using a cast iron skillet for this but it isn't absolutely necessary.  Other skillets may not allow you to get that great charred bits of corn that you are after, but it will taste amazing.

Try this with my Chicken & Bell Pepper Tacos for a great menu idea.  We thought it was the perfect combination and you will to!

Enjoy!

Skillet Lime Corn Sauté

serves 4

2 Tablespoon canola oil
2 cups corn (frozen or from 2 fresh corn cobs, cut off)
1 jalapeno, seeded and diced
1/3 c green onions, whites and greens, sliced

2 limes, juiced
queso fresco, crumbled

In a large cast iron skillet, heat oil over medium high heat.  Once hot add in the corn and cook for 3 minutes without stirring.  Add in green onions and jalapeno, stir and cook for 3 more minutes.

Turn off the heat and add the lime juice.  Stir to combine.  Sprinkle with queso fresco.  Serve hot or at room temperature.

Taco Tuesday: Chicken & Bell Pepper Tacos

Chicken tacos get a new lease on life with a bright and tangy sauce all tucked into warm corn tortillas and topped with queso fresco.  Ole!

Do you love Taco Tuesdays but are tired of the same of taco filling week after week?  Well give this tasty recipe a try!  20 minutes and a handful of ingredients is all you need to have a new fast and fresh take on tacos on the table!

CHICKEN & BELL PEPPER TACOS

These Chicken & Bell Pepper Tacos are made with shredded leftover chicken, or you can use a rotisserie chicken for convenience.  Add in some bell pepper, bold tomatillos, onion and a poblano pepper to make a zesty sauce.  Put them all together by tucking the mixture in warm corn tortillas and top them with some queso fresco and you have one heck of a delicious taco!

We make these whenever we have some leftover shredded chicken and a craving for Mexican food.  The saucy veggie mixture takes this ordinary chicken taco over the top, so don't skip this part.  If you've never cooked with tomatillos you are in for a treat.  This if a fruit that is bright green and covered with a paper husk.  Make sure to look for tomatillos with a firm texture.  If they are soft they are already overripe.  Oh, and be sure to remove the paper husk prior to cooking!  You don't want those in there.  Once they heat up during the cooking process the tomatillos break down much like a tomato.  I know you are gonna love these!

Be sure to serve this with some fresh salad, Mexican corn (coming soon) or rice and beans for a complete meal.  

Enjoy your Taco Tuesday, or any other day for that matter!

Chicken & Bell Pepper Tacos

serves 4

2 Tablespoons canola oil

1/2 cup yellow onion, diced
5 fresh tomatillos, (husks removed) washed and diced
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
2 cups shredded chicken (leftover or from a rotisserie)

1 cup red bell pepper, diced (1-2 bell peppers)
1 tsp salt
1 tsp ground cumin
1/2 tsp ancho chili powder
1 lime
8 6" corn tortillas, lightly charred
crumbled queso fresco

Heat oil in a large skillet over medium-high. Add onion, tomatillos, poblano pepper, and garlic. Cook , stirring often, until soft and saucy, about 5 minutes.   

Add in chicken, bell pepper, salt, cumin, and chile powder. Stir to combine. Cook about 5-8 minutes until bell pepper has softened and the chicken is warmed through.  Zest 1/2 of the lime and add it to the pan. Cut lime in half and squeeze the juice from the zested half into the chicken mixture. Stir to combine. 

Serve in warmed and charred tortillas and top with crumbled queso fresco. Cut the remaining 1/2 lime into wedges and serve with the tacos.