Rosemary Chicken Tortellini

This was an incredible dinner that I made for my parents and siblings when they were here visiting the week of Thanksgiving. It was very simple and quick to make and the leftovers tasted just as good as when it was fresh. This recipe makes enough to feed a family of 8 and still have leftovers.

4 16 oz packages fresh tortellini (I got a variety of kinds for taste and color)
8 oz sauteed mushrooms
Alfredo sauce (double recipe and replace garlic powder with rosemary)
1 Tbsp dried Rosemary
1 Tbsp olive oil
1/2 onion, chopped
1-2 lb chicken cut into strips and grilled
Minced garlic
Italian seasoning
Salt and pepper
Garnish with Parmesan cheese and Rosemary

Boil tortellini according to directions on package (you may also use dried tortellini). Preheat olive oil in a skillet over medium high heat. While pasta is boiling, saute onion until tender then add chicken, seasoning with minced garlic, Italian seasoning, salt and pepper. Saute mushrooms.

Make Alfredo sauce, doubling the recipe and replacing garlic powder with about a tablespoon of dried Rosemary. Once everything has been prepared and tortellini has been drained, stir mushrooms, sauce, chicken, and pasta together. Serve in a 9x13" casserole dish or other dish. Top with Parmesan cheese and a bit of Rosemary.