1 package tortellini
1 jar Alfredo sauce
Cubed chicken in an amount you/your family will eat
Dash of sage
Dash of California seasoning or garlic salt blend
Dash of black pepper
1 package of frozen veggies (or your choice fresh veggies) – we used peas and carrots mix, and added leftover broccoli from yesterday
1 large pot, filled half way with water
1 skillet sized for your meat portion
- Thaw chicken enough to easily cube into bite-sized chunks. While doing that, put your stove heat on high, place pot on stove, and bring water to a boil. Add dime-sized amount of olive oil to a large skillet, to keep chicken from sticking and enhance flavor. Olive oil is also good for your heart!
- Using medium heat, thoroughly cook chicken; add tortellini to pot of water once it’s boiling (rolling boil preferred). Prepare veggies (we used frozen peas and carrots and leftover pre-cooked broccoli, but you can use whatever you like) according to package direction, or use your own discretion if using fresh.
- Once chicken is cooked, add pepper, sage, and California seasoning/salt blend to taste. Tortellini’s are usually ‘done’ when they float in the pot, but I like to let them boil a bit longer so they aren’t al-dente. Once they are done, drain tortellini. Return to pot, add veggies, and Alfredo sauce.
- Stir pot thoroughly, until Alfredo sauce is incorporated throughout. Leave on warm stove until Alfredo is heated.
- Serve with parmesan cheese or whatever toppings you desire. We used bowls because Alfredo makes everything slippery!
- This would pair really great with some Italian bread with garlic butter on top.
Next time, I would probably add a small amount of mozzarella cheese and black olives, but that’s just me. You could potentially add mushrooms, cilantro (my mother loves both of those things!), colored bell peppers (if you can eat them – they bother me), feta cheese, or whatever else you’d like.