Chicken Tortellini Alfredo

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (9 oz.) refrigerated spinach or cheese tortellini
2 c. fresh broccoli florets
1 c. fresh baby carrots
3 Tbsp. olive oil, divided
2 c. sliced fresh mushrooms
1 large onion, cut into wedges
1 1/2 tsp. minced garlic
3/4 lb. boneless skinless chicken breasts, cut into strips
1 jar (15 oz.) alfredo sauce
1/4 tsp. Italian seasoning
1/4 tsp. dried basil
1/4 tsp. dried oregano

Directions:
Cook tortellini according to package directions.  Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tbsp. oil for 5-6 minutes or until crisp-tender.  Stir in the mushrooms, onion, and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender.  Remove vegetables and keep warm.

In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink.  Return vegetables to skillet.  Stir in alfredo sauce and seasonings; heat through.  Drain tortellini; add to chicken mixture.  Toss to coat.

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