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
Chicken Tortellini Alfredo
Chicken Tortellini Alfredo
Prep Time
5 min
Cook Time
20 min
Yield
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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