Steak Tortellini

Ahhhh, tortellini! Nectar of the gods in my opinion. For this dinner I used steak. However, you can use anything in there. Examples: chicken, pork, salmon, shrimp, muscles, oysters. Only limitation is your own imagination! This is a great 30 to 40 minute dinner that uses 1 pan! So, easy cleanup!
For this one, I am going to forgo my usual cast iron and break out my ceramic! My son got me this for Mother's Day and holy kit and kaboodle, it's amazing! Pasta, rice, english muffins (coming up soon) does amazingly well in this skillet.
For the sauce:
2 cups water
2 tsp Chicken Base
2 cups Heavy Cream
3/4 cup Dubliner Cheddar Cheese
Fresh herbs - Rosemary, thyme, oregano, basil (in place of fresh, use italian seasoning and basil)
salt and pepper
In your skillet, sautee sliced sweet peppers, mushrooms, minced garlic and steak in butter (real butter people, not margarine). When the steak is just about done and your veggies start to carmelize, put your sauce and cheese in and stir, put in your tortellini (defrosted if frozen). Then cover the top in baby spinach, stir and cover. Your heat should be low-medium. Stir occasionally and check for doneness and desired sauce thickness. Should only take about 15 minutes for dinner to be ready!
(If your sauce isn't thick enough you can add a tsp of corn starch and cook for a few more minutes)
I served crumbled cotija cheese on top and absolutely nomiliscious! Side ideas: garlic bread (of course), salad, shrimp cocktail.....list can go on and on and on.....

Enjoy!