INGREDIENTS
16 ounces boneless skinless chicken breasts, cut in cubes
20 ounces cheese tortellini, Buitoni mixed
14 ounces frozen broccoli florets (or desired amount)
3⁄4 cup low-fat alfredo sauce, Buitoni
DIRECTIONS
- Saute’ chicken in fry pan. Cook tortellini according to package.
- directions. Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli. Coat lightly with alfredo sauce.
- Makes 10 cups, 6 points a cup.
