Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

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Prep:

Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!

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Ingredients [?]

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  • add   1 tablespoon olive oil
  • add   1 (1 lb) jar alfredo sauce
  • add   1 tomato
  • add   1 small red bell pepper
  • add   chopped fresh basil or parsley
  • add   1 (20 ounce) package cheese-filled tortellini
  • add   fresh grated parmesan cheese
  • add   1 (2 1/4 ounce) can sliced black olives
  • add   1 tablespoon butter
  • add   1 (8 ounce) cont. fresh sliced mushrooms
  • add   1 (6 ounce) jar artichoke hearts
  • add   2 lbs boneless skinless chicken breasts
  • add   1 teaspoon minced garlic
  • add   1/4 cup prepared basil pesto

Instructions

  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.