While the recipe itself was super easy, I felt it was missing something so I added chicken and some peppers to make it something my family would LOVE! I have to tell you, it was a huge hit with most of my kids (I never count my picky eater's opinion), and the leftovers were even better the next day! Plus, it's easy enough to make a quick, crowd-pleasing weeknight meal!
1 bag of frozen cheese filled tortellini (19 or 20 oz)
1 jar of alfredo sauce (15 oz)
1/2 jar of marinara sauce
1/2 cup shredded mozzarella
1/2 cup grated Parmesan cheese
1/2 jar roasted red peppers (I used one with garlic gloves, but if you don't I suggest adding garlic)
1-2 cooked chicken breasts (I used the leftovers from a Rotisserie chicken)
1 small onion
Preheat the oven to 350.
Cook the tortellini according to package directions.
Meanwhile, spray a large pan with olive oil and saute the onion. Add roasted red peppers and chopped chicken and heat through. This is a great way to use up leftovers in a completely new way without anyone thinking "chicken, again?". Pour in the alredo and marina sauce and mix through.
Mix sauce and tortellini in 4 quart baking dish. Top with mozzarella and parmesean. Bake for fifteen minutes. Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately.
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