Ingredients

1. 1 package (9 ounces) refrigerated spinach or cheese tortellini
2. 2 cups fresh broccoli florets
3. 1 cup fresh baby carrots
4. 3 tablespoons olive oil, divided
5. 2 cups sliced fresh mushrooms
6. 1 large onion, cut into wedges
7. 1-1/2 teaspoons minced garlic
8. 3/4 pound boneless skinless chicken breasts, cut into strips
9. 1 jar (15 ounces) Alfredo sauce
10. 1/4 teaspoon Italian seasoning
11. 1/4 teaspoon dried basil
12. 1/4 teaspoon dried oregano

Directions

1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons 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.
2. 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. Yield: 6 servings.