Ingredients

• 5–6 sprigs fresh parsley
• 6–8 fresh basil leaves
• 1 (19-oz) bag frozen tortellini pasta
• 1 tablespoon garlic butter
• 1 tablespoon flour
• 2 tablespoons basil pesto
• ¼ cup reduced-fat milk
• 1 (9-oz) package refrigerated cooked chicken strips
• ¼ cup crumbled Gorgonzola cheese

Steps

1. Fill large saucepan ½ full of water; cover and bring to a boil on high for pasta. Rinse herbs and remove any tough stems; chop coarsely.
2. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender. Drain pasta then return empty saucepan to stove on medium.
3. Place butter and flour in pan; cook 1 minute, stirring often. Stir in pesto, milk, and chicken; cook 1–2 minutes, stirring often, or until fully heated. Remove from heat; stir in pasta, herbs, and cheese. Serve.

Ingredients

• 1 (15-oz) box frozen green peas
• 1 tablespoon garlic butter
• 8 oz presliced baby portabella mushrooms (rinsed)
• 1 teaspoon seasoned salt

Steps

1. Place peas in microwave-safe bowl. Cover and microwave on HIGH for 4 minutes to defrost.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add butter; swirl to coat. Add mushrooms and cook 2–3 minutes, stirring often, until mushrooms begin to brown slightly.
3. Stir in peas and seasoned salt; reduce to medium, cover, and cook 3–5 minutes, stirring occasionally, or until tender. Serve.