Ingredients
1/2 pound sliced fresh mushrooms1 small sweet red pepper, julienned1 tablespoon olive oil1 tablespoon butter1 teaspoon minced garlic1 jar (15 ounces) Alfredo sauce1/4 cup prepared pesto2 packages (10 ounces each) ready-to-use grilled chicken breast strips1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped1 can (2-1/4 ounces) sliced ripe olives, drained2 packages (9 ounces each) refrigerated cheese tortellini1 medium tomato, seeded and choppedGrated Parmesan cheese, optional
Preparation
In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer.
Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine 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 Parmesan cheese if desired.
