Pumpkin Alfredo Tortellini Skillet
Ingredients
-
1
lb
uncooked hot Italian turkey or poultry sausage
-
1
small
onion, diced
-
2
cloves
garlic, minced
-
1
cup
canned pumpkin puree
-
1
cup
low sodium fat free chicken broth
-
¼
teaspoon
black pepper
-
¼
teaspoon
salt
-
¼
teaspoon
dried marjoram
-
¼
teaspoon
rubbed sage
-
a pinch
cayenne
-
15
oz
jar light alfredo sauce
-
20
oz
refrigerated cheese tortellini
-
5
oz
baby spinach leaves, roughly chopped
Instructions
- 1. Cook the sausage in a skillet over medium heat, breaking it apart until browned.
- 2. Add the onion and garlic, cooking until softened.
- 3. Stir in the pumpkin puree and chicken broth until combined.
- 4. Add the black pepper, salt, marjoram, sage, cayenne, and alfredo sauce, mixing well.
- 5. Incorporate the tortellini, ensuring it's coated with the sauce.
- 6. Cover and bring to a simmer, then reduce heat and cook for 8 minutes until tortellini is tender.
- 7. Remove the lid and stir in the chopped spinach until wilted.
Nutrition Facts (estimated)
Servings
8
Calories
332
Total fat
10g
Total carbohydrates
40g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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