Baked Tortellini and Chicken

By Sophialuc

Ingredients

• 20 oz package of mixed cheese tortellini
• 1 lb of chicken breast, cooked and chopped into bite-size pieces
• 2 teaspoons olive oil
• 1 15oz jar alfredo sauce
• 1 lemon
• 1/4 cup white wine
• 1 pint cherry tomatos, dice into quarters
• 1 bell pepper, sliced and cut into thirds
• 8 oz of baby bello mushrooms, sliced
• 1 bunch of fresh spinach, cut off the stems
• 3 T italian bread crumbs
• handful of shredded cheese of choice
• salt, pepper and season salt

Preparation

Step 1

preheat oven to 350
cook pasta according to package directions

cook chicken in a pot with olive oil, remove, then add the sliced mushrooms into the same pot to cook and soak up the flavor from the chicken. Once the chicken has cooled, cut into bite size pieces.

In a large bowl, add the alfredo sauce, zest and juice of 1 lemon and white wine...stir to combine. Add the tomatoes, pepper and spinach to the bowl.

Drain the tortellini and add to the vegetable bowl (this will help wilt the spinach leaves). Add the chicken and mushrooms, and stir to combine all the ingredients together.

Pout mixture into a 9 x 13 baking dish. Sprinkle with breadcrumbs and bake for 40 minutes. When you have 15 minutes left, remove the casserole dish from the oven and sprinkle the shredded cheese over the top and return the dish to the oven for the rest of the time.