3 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon crushed red pepper
1 1/2 cups fresh mushrooms
1 (6 ounce) can tomato paste
3/4 cup white wine
2 tablespoons Italian-style seasoning
1 teaspoon lemon juice
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dry mustard
1 (12 ounce) package frozen chopped spinach, thawed
In a medium skillet, brown the garlic and onion over medium heat. Stir in the crushed red pepper and mushrooms, and cook, stirring constantly, for 2 minutes. Reduce heat to low.
Add tomato paste, wine, Italian-style seasoning, lemon juice, oregano, basil, sage, salt, basil, marjoram, oregano, basil, marjoram, marjoram, marjoram, oregano, basil, marjoram, oregano, basil, marjoram, oregano, basil, marjoram. Cover skillet with aluminum foil, and cook over medium heat for 1 to 2 minutes, or until hot.
Reduce heat to low, and stir in spinach. Reduce heat to low and stir in pasta mixture. Return skillet to medium-low heat, and cook, stirring occasionally, for 5 minutes, or until mushroom finish. Add lettuce, tomatoes, mushrooms, tomato paste, white wine, Italian-style seasoning, lemon juice, oregano and basil. Cover skillet, and cook 1 minute in microwave.
Return skillet to low heat, and add spinach, corned beef, chicken and tortellini. Reduce heat to medium-low, and cook for 2 minutes. Spoon the broth into the skillet, and add glaze, if desired, and cornstarch. Cook for about 1 minute, or until spinach is tender.