Tortellini with Roasted Peppers

Tortellini with Roasted Peppers by Rachel Betteridge 2006

1- 9 oz pkg cheese-filled tortellini
1-12oz jar red roasted peppers
1 ½ cups chicken, cooked and chopped (optional)
½ cup refrigerated light Alfredo sauce
½ cup thinly sliced basil
¼ - ½ tsp back pepper

Cook the tortellini according to pkg directions; drain. Meanwhile, drain 1/3 cup of peppers and cut into ½ inch strips. In a large saucepan, heat alfredo sauce and chicken. Stir in tortellini. Reduce heat and add peppers. Simmer for 5 minutes, stirring often. Remove from heat and stir in half the basil. Sprinkle with the remaining basil and pepper.


(Calories; 362; total fat: 12g; Saturated fat: 5g; Carbs: 50g; Fiber: 1g; Protein: 16g)