Chicken & Cheese Tortellini Alfredo

• 1/2 pound sliced fresh mushrooms
• 1 small sweet red pepper, julienned
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 jar (15 ounces) Alfredo sauce
• 1/4 cup prepared pesto
• 2 packages (10 ounces each) ready-to-use grilled chicken breast strips
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 packages (9 ounces each) refrigerated cheese tortellini
• 1 medium tomato, seeded and chopped
• Grated Parmesan cheese, optional

1. In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer.
2. Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through.
3. Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

mushrooms, sweet red pepper, olive oil, butter, garlic, alfredo sauce, pesto, ready, hearts, olives, tomato, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-cheese-tortellini-alfredo/ (may not work)