Ingredients
2
packages (9 ounces each) refrigerated chicken-filled tortellini
1
tablespoon margarine or butter
3
cups chopped portabella or shiitake mushrooms (6 ounces)
2
teaspoons chopped fresh or 3/4 teaspoon dried sage leaves
1
container (10 ounces) refrigerated Alfredo sauce
Preparation
Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.
