When I concocted this recipe years ago, I had just discovered fresh tortellini. I added the alfredo sauce and broccoli and liked the way it tasted. I serve it with French or sourdough bread.
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- 1 cup fresh broccoli florets
- 1 cup refrigerated cheese tortellini
- 1 cup cubed cooked chicken
- 1 cup Alfredo sauce
- Dash seasoned salt
- Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through. Yield: 2 servings.
Originally published as Broccoli Chicken Tortellini in Reminisce Extra March 2010, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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