You can use either fresh or frozen tortellini. If you are using frozen tortellini there is no need to defrost, cooking time is unchanged.
Tri-colour tortellini can add to the eye appeal.
| 2 3/4 cups | Classico roasted red pepper Alfredo sauce | 650 mL |
| 1 tbsp | Italian seasoning mix | 15 mL |
| 14 oz. | cooked chicken breast (cut to bite sized) | 400g |
| 1 1/2 lb | tortellini (meat or cheese filling) | 700 g |
| 3 | large bunch broccoli heads trimmed & cut to bite size | 3 |
| 3 cups | 340g Kraft 4 cheese Italiano grated | 750 mL |
| 1/2 cup | grated Parmesan cheese | 125 mL |
Cook tortellini & chopped
broccoli in a large pot of boiling water for 6 min.
Drain well and return tortellini & broccoli to the large pot.
Add Alfredo sauce, grated cheeses, and Italian seasoning.
Combine and transfer to a 9"x13" (approx 3 quart/litre) baking dish/pan.
Sprinkle with grated Parmesan
You can store the prepared dish in refrigerator until baking time.
Bake in a preheated 350F (180C) oven for 30 to 40 minutes or until hot and lightly browned.