This copy-cat recipe was inspired by a similar one we enjoyed at Applebee’s restaurant, but I have no idea how they make theirs. I sometimes cut the chicken into pieces and stir it into the sauce, and sometimes serve it on top.

9 oz refrigerated cheese and spinach tortellini
1 Tbsp olive oil
1/2 medium Vidalia onion, sliced stem to root
8 oz sliced mushrooms
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
4 oz roasted red peppers, chopped
5 oz baby spinach
1 recipe Bruschetta with Warm Tomatoes, no bread
1 recipe Italian Grilled Chicken, cut into bite sized pieces
1 10 oz container light Alfredo sauce, (refrigerator section)

1. Bring a large pot of water to a good boil and salt liberally. Add the tortellini and cook, stirring occasionally, according to package directions or until just barely al dente. Remove from heat and set aside.
2. In a large skillet, heat the olive oil and add the onions and mushrooms. Sauté, stirring often, until nearly softened. Season with salt and pepper, then add the red peppers and spinach, tossing to combine. The spinach should be beginning to wilt. Quickly add the tomatoes and chicken, then stir in the Alfredo sauce.
3. Drain the reserved tortellini. Add the tortellini to the sauce mixture and heat through without boiling.

Servings: 4