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Chicken & Cheese Tortellini Alfredo Recipe

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This recipe for Chicken & Cheese Tortellini Alfredo is from The Derby Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb sliced fresh mushrooms
1 small seet red pepper, julienned
1 tbsp olive oil
1 tbsp butter
1 tsp minced garlic
2 pkgs (9 oz each) refigerated cheese tortellini
1 jar (15 oz) Alfredo sauce
¼ cup prepared pesto
2 pkgs (10 oz each)ready to use grilled chicken breat strips
1 jar (7½ oz) marinated quartered artichoke hearts, drained and coarsely chopped
1 can (2¼ oz) sliced ripe olives, drained
1 medium tomato, seededand chopped
Grated Parmesan cheese, optional
Directions:
Directions:
In a large skillet, sauté the mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer.

Cook the tortellini according to package directions. Meanwhile , in a Dutch oven over medium heat, combine the Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through.

Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with the Parmesan cheese if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40

 

 

 

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