Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) container BUITONI Light Alfredo Sauce

  2. 1 (9-ounce) package BUITONI Mushroom & Cheese Tortelloni

  3. 1 tablespoon olive oil

  4. 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips

  5. 2 medium green, red and/or yellow bell peppers, cut into 1-inch pieces

  6. 1 medium onion, cut into 1-inch pieces

  7. 1/2 cup frozen green peas, thawed

Instructions Jump to Ingredients ↑

  1. Cook, rinse and drain Tortelloni according to package directions. Keep warm. Heat olive oil in large, nonstick skillet over medium-high heat. Add chicken. Cook, stirring occasionally, for 5 to 6 minutes or until no longer pink. Remove from skillet. Place bell peppers and onion in same skillet. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are crisp-tender. Reduce heat to low; add chicken, sauce and peas. Serve over pasta.


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