Ingredients
1 package (9 ounces) refrigerated spinach or cheese tortellini2 cups fresh broccoli florets1 cup fresh baby carrots3 tablespoons olive oil, divided2 cups sliced fresh mushrooms1 large onion, cut into wedges1-1/2 teaspoons minced garlic3/4 pound boneless skinless chicken breasts, cut into strips1 jar (15 ounces) Alfredo sauce1/4 teaspoon Italian seasoning1/4 teaspoon dried basil1/4 teaspoon dried oregano
Preparation
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.
