This recipe comes from the Taste of Home Magazine.
It doesn’t get any faster or easier than this!

 4 cups frozen cheese tortellini
1 pound boneless skinless chicken breasts, cubed (3 to 4 breasts)
*or use pieces of Rotisserie chicken
2-3 tablespoon Crisco oil
2 cups of your favorite spaghetti sauce
1 1/2 cups shredded part-skim mozzarella or cheddar cheese
Parmesan cheese.
Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken pieces in oil over medium heat until juices run clear. I dredge mine in a little bit of flour first, before frying in the oil. (To save on time: You can also use rotisserie chicken cut in bite size pieces.) Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.
Sprinkle with grated parmesan cheese, if desired. Serve with Crusty French bread & a crisp green salad.
  • megan - 06/11/2012 - 7:00 pm

    This is fabulous! Seriously so good and just like all spaghetti tastes better the second day. The only thing i did different was baked it in the oven for a few min.ReplyCancel