Ingredients
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2 lbs boneless skinless chicken breasts
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1 tablespoon olive oil
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1 tablespoon butter
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1 (8 ounce) cont. fresh sliced mushrooms
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1 teaspoon minced garlic
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1 small red bell pepper, julienned
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1 (20 ounce) package cheese-filled tortellini, fresh or frozen, cooked
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1 (1 lb) jar alfredo sauce, or homemade
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1/4 cup prepared basil pesto
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1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
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1 (2 1/4 ounce) can sliced black olives
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1 tomatoes, drained and chopped
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fresh grated parmesan cheese
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chopped fresh basil or parsley
Instructions
- Grill chicken breasts til done, julienne, cover and set aside.
- In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
- Meanwhile, cook tortellini til done, drain.
- Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
- Heat over low heat til heated through.
- Pour onto serving platter.
- Top with fresh grated parmesan cheese.
- Garnish top with fresh chopped basil or parsley.
- *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.