Chicken Tortellini Alfredo |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âI often get home too late to cook a good, satisfying meal for my family, so Iâm always looking for shortcuts that taste great. Hereâs one we always enjoy.â Christie Wethington â Lexington, Kentucky 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 |
Directions:
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. Yield: 6 servings.
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