Tortelli Toss

1 small onion, chopped
1 clove garlic, minced
1/4 cup butter
11/2 pounds round steak, pork, or chicken breast, cut 3 inches thick.
1 tsp salt
1 tsp basil
1/2 tsp lemon pepper
1/4 tsp marjoram
1 package frozen snap peas, partially thawed, 14 oz.
1 package frozen cheese tortelli, cooked and drained, 19 oz.
1/2 cup Parmesam Cheese

In a large skillet saute onions and garlic in butter until tender. Add meat and seasoning, cook and stir for 5-7 minutes or unil meat is longer pink. Add vegetables; reduce heat. Cover and simmer for 2-3 minutes or unitl heated through. Add the torelli and Parmesan cheese; toss to coat.

NOTE: 4 cups of any cooked pasta may be substituted for the torelli.

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