Chicken Tortellini Alfredo

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

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.

fresh broccoli florets, fresh baby carrots, olive oil, mushrooms, onion, garlic, chicken breasts, alfredo sauce, italian seasoning, dried basil, oregano

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