Ingredients

The following ingredients have 7 Servings
  • 1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini) (DO NOT THAW)
  • 3 cups Alfredo sauce (I used 2 jars that were 15 ounces EACH)
  • 1/2 cup chicken broth or water
  • 1/2 teaspoon dried thyme
  • 2 cups cooked, diced chicken
  • 2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn and green beans) (DO NOT THAW)
  • 1/2 cup shredded mozzarella cheese ((I used reduced fat cheese, but any variety will work))

Instruction

  • Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
  • Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
  • Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
  • Return dish to the oven, NOT covered, for about 5-10 more minutes, or just until vegetables are tender and cheese is melted.