Chicken and Prosciutto Tortellini

By Sharon Feldman

Ingredients:

• 1 package of Chicken and Prosciutto Tortellini
• 4 tablespoons unsalted butter
• 1 cup of quartered mushrooms
• Fresh or dry sage (I eyeball amount)
• Parmesan or Asiago cheese

Directions:

Cook tortellini according to package directions.

Melt two tablespoons butter in a large non-stick skillet over medium-high heat; add the mushrooms, and season with salt and pepper. Cook 5-10 minutes or until browned and tender. Stir once after mushrooms have browned and tender. Toss the pasta and mushrooms into a large bowl.

Melt two tablespoons butter in same skillet over medium heat; add sage and cook 1-2 minutes. Drizzle over pasta. Sprinkle with cheese.