Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

• 2 lbs boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (8 ounce) cont. fresh sliced mushrooms
• 1 teaspoon minced garlic
• 1 small red bell pepper, julienned
• 1 (20 ounce) package cheese-filled tortellini, fresh or frozen, cooked
• 1 (1 lb) jar alfredo sauce, or homemade
• 14 cup prepared basil pesto
• 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
• 1 (2 1/4 ounce) cansliced black olives
• 1 tomatoes, drained and chopped
• fresh grated parmesan cheese
• chopped fresh basil or parsley

1. Grill chicken breasts til done, julienne, cover and set aside.
2. In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
3. Meanwhile, cook tortellini til done, drain.
4. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
5. Heat over low heat til heated through.
6. Pour onto serving platter.
7. Top with fresh grated parmesan cheese.
8. Garnish top with fresh chopped basil or parsley.
9. *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

chicken breasts, olive oil, butter, mushrooms, garlic, red bell pepper, tortellini, alfredo sauce, basil pesto, hearts, black olives, tomatoes, parmesan cheese, fresh basil

Taken from www.food.com/recipe/pesto-alfredo-cheese-tortellini-w-grilled-chicken-163089 (may not work)