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Chicken Tortellini Alfredo

I often get home too late to cook a good, satisfying meal for my family, so I’m always looking for shortcuts that taste great. Here’s one we always enjoy. —Christie Wethington, Lexington, Kentucky
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 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

Directions

  • 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.
  • 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.
Nutrition Facts
1 cup: 393 calories, 20g fat (9g saturated fat), 71mg cholesterol, 542mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 23g protein.

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