Chicken Tortellini Alfredo

From Simple and Delicious (March/April 2010), page 48.

Prep: 10 minutes / Total: about 30 minutes
Serves 4.

1 pkg. (9 oz.) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1 cup fresh baby carrots
3 Tbs. olive oil, divided
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

Cook the tortellini according to package directions.  Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tsp. oil for 5-6 minutes or until crisp-tender.  Stir in the mushrooms, onion, and garlic; saute vegetables 3-4 minutes longer or until the 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; ad to chicken mixture.  Toss to coat.

Notes:
- I used half of a 19 oz. package of frozen cheese tortellini.
- I totally estimated my vegetable amounts.  My guess is I probably used at least 1/2 cup more each of broccoli, carrots, and mushrooms.
- Instead of tossing in the carrots whole, I sliced them.  Who wants whole baby carrots in a pasta dish?
- One large onion seemed like a lot to me, so I used what would probably equal a small onion (or a little less).
- I never measure garlic except by cloves.  I used one clove for this recipe, which I'm sure was less than what it called for.  Still, I think it was enough.
- Again, don't weigh my chicken--I count out chicken breasts.  This recipe was a two Costco-sized chicken breast recipe, which is usually how much I use when approximately a pound is called for.
- I didn't have a full jar of Alfredo sauce, so I used what I had and added a few spoonfuls of the chunky mushroom spaghetti sauce I had.  Mmmm.
- Perhaps I wasn't in a measuring mood--I didn't measure the spices either!  I think I used close to the right amounts for Italian seasoning and oregano, but I can never stick to the called-for amounts of basil because I love it so much.  I probably used about 1/2 tsp.
- I would really recommend timing your tortellini so it finishes cooking just in time to add it.  I cooked mine at the beginning without checking the package to see how long it would take, so it ended up hanging out in the strainer while everything else finished.  The pasta I used should probably have started cooking when the chicken did.
- To make meatless, omit chicken and increase vegetables, especially mushrooms.