Cooking Thursday

Last week I made a wonderful meal with the help of my favorite cooking magazine, Simple & Delicious.

 

Chicken Tortellini Alfredo  From Simple & Delicious

• 1 package (9 ounces) refrigerated spinach or cheese tortellini
• 2 cups fresh broccoli florets
• 1 cup fresh baby carrots
• 3 tablespoons Crisco® Pure Olive Oil, divided
• 2 cups sliced fresh mushrooms
• 1 large onion, cut into wedges
• 1-1/2 teaspoons minced garlic
• 3/4 pound boneless skinless chicken breasts, cut into strips
• 1 jar (15 ounces) Alfredo sauce
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm.
• In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat

Peanut Butter Pie  From Simple & Delicious

3/4 cup peanut butter 
   4 ounces cream cheese, softened
   1 cup confectioners' sugar
   1 carton (8 ounces) frozen whipped topping, thawed
   1 graham cracker crust (9 inches)

In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers.

The boys loved both dishes and I loved how easy they were to put on the table.  Check out Sandra’s site for more Cooking Thursday.