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Ingredients:

1 (9-ounce) package 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 in to wedges
1 1/2 teaspoons minced garlic
1 (15-ounce) jar Alfredo sauce
1 pound boneless, skinless chicken breast, cut into strips
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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.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.

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