Adapted from
Quick Cooking Magazine
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Marinara Sauce:
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1/2 c
onions, chopped
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29 ozs
no-salt-added diced tomatoes, undrained
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1/4 c
water
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1 1/2 ozs
Italian style Spaghetti Sauce Mix
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9 ozs
frozen cheese tortellini
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1 lb
ground chicken breast
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14 1/2 ozs
no-salt-added diced tomatoes, undrained
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4 ozs
mushrooms, sliced
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1 tsp
salt
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4 ozs
mozzarella cheese, shredded
To prepare marinara sauce, cook onions in a large saucepan until tender. Add tomatoes, water, and spaghetti sauce mix. Bring to a boil. Reduce heat and simmer for ten minutes, or until heated through. Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken until no longer pink. Stir in marinara sauce, remaining can of tomatoes, mushrooms, and salt. Bring to a boil. Reduce heat; cover and simmer for five minutes or until mushrooms are cooked. Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese has melted.