Tortellini with Chicken & Gorgonzola Cream Sauce - from Schnuck's

Prep: 15 minutes • Cook: 15 minutes • Serves: 6

2 packages (8.8 to 9 ounces each) refrigerated three cheese tortellini or four cheese tortelloni
1 tablespoon Schnucks unsalted butter
1-1/2 pounds Schnucks Natural boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 garlic clove, chopped
1 medium onion, chopped (1 cup)
1 teaspoon finely chopped fresh sage leaves
6 ounces fresh white mushrooms, sliced (2 cups)
1/4 cup dry white wine (such as Sauvignon Blanc or Fumé Blanc)
1-1/2 cups Schnucks heavy whipping cream
1/4 teaspoon salt
1 pinch ground white pepper
1 cup Schnucks frozen peas
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
finely chopped fresh parsley leaves (optional)

1. Heat large covered saucepot of salted water to boiling over high heat. Add tortellini and cook as label directs; drain.

2. Meanwhile, in large sauté pan, melt butter over medium heat. Add chicken, garlic, onion and sage and cook 3 minutes, stirring occasionally. Stir in mushrooms and cook 3 minutes longer, stirring occasionally. Add wine; cook 1 minute. Stir in cream, salt and pepper and cook 5 minutes.

3. Gently stir tortellini and peas into chicken mixture; cook 2 minutes or until heated through. Remove pan from heat; stir in Gorgonzola. Sprinkle with parsley, if desired.

Each Serving: About 714 calories, 39 g total fat (23 g saturated), 193 mg cholesterol, 886 mg sodium, 51 g carbohydrates, 4 g fiber, 42 g protein.