Name: Chicken Tortellini Alfredo
Yield: 4 servings
Ingredients: 1 package (9 ounces) refrigerated spinach or cheese tortellini; 2 cups fresh broccoli florets; 1 cup fresh baby carrots; 3 tablespoons olive oil, divided; 2 cups sliced fresh mushrooms; 1 large onion, cut into wedges; 1-1/2 teaspoons minced garlic; 3/4 pound boneless skinless chicken breasts, cut into strips; 1 jar (15 ounces) Alfredo sauce; 1/4 teaspoon Italian seasoning; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano

Servings: 4 persons

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

1
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm.
2
In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Tortellini Alfredo

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