Lighter Alfredo With Chicken and Tortellini
Here's what I dreamed up for dinner tonight, and it disappeared in no time: Cut 2 cups of cooked chicken into cubes. Cook and drain 2 bags of cheese tortellini. In a large saucepan, put about 2 cups of skim milk, a huge spoonful of reduced fat sour cream, about 1/2 package of reduced fat cream cheese, a few shakes of grated cheese, a big handful of shredded low fat mozarella cheese and about 3 tablespoons of margerine. Stir pretty constantly until just comes to a boil. Add a small can of sliced black mushrooms, about 15 grape tomatoes, cut in half, a spoonful of capers, and the chicken. Stir and then add the tortellini. Stir and pour into baking dish. Top with bread crumbs and bake about 20 minutes. If desired, turn on broiler to brown the top for a minute at the end. This was so delicious, and really very little effort, since I had the leftover chicken in the fridge.