ASPARAGUS TORTELLINI
INGREDIENTS:
- 4 c frozen cheese tortellini (cooked)
- 4 c water
- 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- ¼ c fresh lemon juice
- 2 Tbsp mint, chopped
- 1 tsp Shirley J Chicken Bouillon
- 2 c fresh asparagus (uncooked and chopped into 1 inch lengths)
DIRECTIONS:
In a saucepan, combine water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), Shirley J Chicken Bouillon, lemon juice, and mint. Bring to a boil, add asparagus, simmer for 5 minutes. Serve over cooked tortellini.
Note:
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