Ingredients
- 1 package (20 oz) refrigerated cheese-filled tortellini
- 1 bag (12 oz) frozen sweet peas
- 1 container (12 oz) chive-and-onion sour cream potato topper
- ½ cup milk
- ¼ teaspoon pepper
- 2 cans (5 oz each) boneless skinless red salmon, well drained
- ¾ cup shredded Romano cheese
How to Make It
- In 5-quart Dutch oven or saucepan, cook tortellini as directed on package, adding peas during last 2 minutes of cooking time. Drain; cover to keep warm.
- In same pan, heat potato topper, milk and pepper over medium heat 2 minutes, stirring frequently. Add cooked tortellini and peas; gently toss to coat. Add salmon; gently fold into tortellini mixture just until heated through. Serve immediately, sprinkling each serving with 2 tablespoons cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 560 kcal Calories from Fat: 207 kcal |
|
% Daily Value*
|
| Total Fat 23 g 66% |
Saturated Fat 13 g 65% |
Trans Fat 0 g |
Cholesterol 120 mg 40% |
Sodium 980 mg 16% |
carbohydrates 57 g 44% |
Dietary Fiber 4 g 11% |
Protein 31 g 62% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
