I am a paid endorser for Buitoni® brand products. I receive compensation, including free product, for support of Buitoni® brand products. The opinions are my own.
One of my secrets to getting it all done during this busy time of year is to keep everyday dinners quick and easy. Keeping my go-to Buitoni refrigerated pastas and sauces on hand makes all the difference when I need a quality, satisfying meal on the table for my family fast. The recipe I’m sharing today is the perfect example of how convenient, shortcut ingredients can come together to make something really special! This creamy one-skillet supper is done in about 30 minutes and gets a kick from Andouille sausage and Cajun seasoning. Less dishes and dinner cooked completely in one skillet? Yes, please!
Ingredients:
- 2 tablespoons butter or margarine
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rings
- 1 (7-ounce) package pre-chopped onion and green bell pepper (equivalent of one medium onion and one bell pepper)
- 1 teaspoon minced garlic
- 1 (15-ounce) container BUITONI Refrigerated Alfredo Sauce
- 1 (14.5-ounce) can chicken broth
- 2 teaspoons Cajun seasoning
- 1 (20-ounce) package BUITONI Refrigerated Three Cheese Tortellini
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 2 tablespoons chopped fresh parsley
Instructions:
Melt butter in a large oven-proof skillet over medium-high heat. Add the sausage, onion, bell pepper, and garlic to the skillet and sauté until the sausage starts to brown and the onions are starting to soften, about 5 minutes.
Add the BUITONI Refrigerated Alfredo Sauce, chicken broth, and Cajun seasoning to the skillet and stir with a wooden or plastic spoon, scraping the bottom of the skillet to loosen any browned bits.
Add the BUITONI Refrigerated Three Cheese Tortellini and diced tomatoes (with their juices) to the skillet and stir. Bring to a boil then reduce heat to medium-low. Cover and cook for 9 to 11 minutes or until pasta is tender.
Serve garnished with chopped parsley.
Keep Buitoni pastas and sauces on hand for your easy meal solutions!
Cajun Tortellini Skillet
Using 3 Cheese Tortellini and Alfredo Sauce, this creamy one-skillet supper is done in about 30 minutes and gets a kick from Andouille sausage and Cajun seasoning. It's perfect for busy weeknights when you still want a hearty, delicious dinner, and the recipe is filled with grocery hacks to save you on prep time (refrigerated tortellini and sauce, pre-chopped veggies, canned ingredients, etc.). Less dishes and dinner cooked completely in one skillet? Yes, please!
Ingredients
- 2 tablespoons butter or margarine
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rings
- 1 (7-ounce) package pre-chopped onion and green bell pepper (equivalent of one medium onion and one bell pepper)
- 1 teaspoon minced garlic
- 1 (15-ounce) container BUITONI Refrigerated Alfredo Sauce
- 1 (14.5-ounce) can chicken broth
- 2 teaspoons Cajun seasoning
- 1 (20-ounce) package BUITONI Refrigerated Three Cheese Tortellini
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 2 tablespoons chopped fresh parsley
Instructions
- Melt butter in a large oven-proof skillet over medium-high heat. Add the sausage, onion, bell pepper, and garlic to the skillet and sauté until the sausage starts to brown and the onions are starting to soften, about 5 minutes.
- Add the BUITONI Refrigerated Alfredo Sauce, chicken broth, and Cajun seasoning to the skillet and stir with a wooden or plastic spoon, scraping the bottom of the skillet to loosen any browned bits.
- Add the BUITONI Refrigerated Three Cheese Tortellini and diced tomatoes (with their juices) to the skillet and stir. Bring to a boil then reduce heat to medium-low. Cover and cook for 9 to 11 minutes or until pasta is tender.
- Serve garnished with chopped parsley.
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