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Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

  • 45minutes
  • 814calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs boneless skinless chicken breasts

  2. 1 tablespoon olive oil

  3. 1 tablespoon butter

  4. 1 (8 ounce) cont. fresh sliced mushrooms

  5. 1 teaspoon minced garlic

  6. 1 small red bell pepper , julienned

  7. 1 (20 ounce) package cheese-filled tortellini, fresh or frozen, cooked

  8. 1 (1 lb) jar alfredo sauce , or homemade

  9. 1/4 cup prepared basil pesto

  10. 1 (6 ounce) jar artichoke hearts , drained and coarsely chopped

  11. 1 (2 1/4 ounce) can sliced black olives

  12. 1 tomato , drained and chopped

  13. fresh grated parmesan cheese

  14. chopped fresh basil or parsley

Instructions Jump to Ingredients ↑

  1. Grill chicken breasts til done, julienne, cover and set aside.

  2. In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.

  3. Meanwhile, cook tortellini til done, drain.

  4. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.

  5. Heat over low heat til heated through.

  6. Pour onto serving platter.

  7. Top with fresh grated parmesan cheese.

  8. Garnish top with fresh chopped basil or parsley.

  9. *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

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