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Chicken & Cheese Tortellini Alfredo

 Chicken & Cheese Tortellini Alfredo
I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.—Kelly Williams, Forked River, New Jersey
8 ServingsPrep: 15 min. Cook 25 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 small sweet red pepper, julienned
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 jar (15 ounces) Alfredo sauce
  • 1/4 cup prepared pesto
  • 2 packages (10 ounces each) ready-to-use grilled chicken breast strips
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 1 medium tomato, seeded and chopped
  • Grated Parmesan cheese, optional

Directions

  • In a large skillet, saute mushrooms and red pepper in oil and butter
  • until tender. Add the garlic; cook 1 minute longer.
  • Cook tortellini according to package directions. Meanwhile, in a
  • Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir
  • in the chicken, artichokes and olives. Cook over medium heat until
  • heated through.
  • Drain tortellini; add to chicken mixture with tomato. Gently toss to

2 of 2

Chicken & Cheese Tortellini Alfredo (continued)

Directions (continued)

  • coat. Garnish with Parmesan cheese if desired. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without cheese) equals 418 calories, 23 g fat (9 g saturated fat), 73 mg cholesterol, 1,004 mg sodium, 27 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.