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Baked Tortellini Alfredo

Ingredients:

1 kg bag frozen tortellini
2 tsps. olive oil
1 tsp. black pepper
1 tsp. basil
1 tsp. onion powder
1 tsp. garlic powder
4 Tbsps. olive oil
10 chicken fingers (homemade or frozen, your choice)

Alfredo Sauce:
3 Tbsps. butter
3 Tbsps. olive oil
2-3 minced garlic cloves
1 tsp. black pepper
2 Tbsps. dried parsley
1 cup low fat cream
2-3 cups unsweetened almond milk
1 cup parmesan cheese
1 Tbsp. corn starch
250 g shredded cheese of your choice

Directions:

Tortellini Mix:
Preheat oven to 425°F. Grease a casserole dish with 1 Tbsp. olive oil and set aside. Cook tortellini according to package instructions and then add to greased casserole dish. Add the black pepper, basil, onion and garlic powder and toss to coat. Add 3 Tbsps. olive oil to a hot frying pan. Fry chicken fingers until done (about 6-8 minutes). Pat dry, cut up into 1" pieces and add to tortellini mix and toss together.

Alfredo Sauce:
In a medium pot, over medium/high heat, melt butter. Add the 3 Tbsps. olive oil, the garlic cloves, black pepper and parsley, and sauté for 5 minutes. Add the cream and almond milk and whisk together. Add the parmesan cheese, and continue whisking. Next, add the corn starch and keep stirring until it comes to a boil, and then remove from heat and pour over the tortellini/chicken mix and stir well. Top with cheese and bake 25-30 minutes. Enjoy!!!

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