Creamy tortellini with bbq chicken broccoli
Ingredients
| 625 g | Spinach, and ricotta tortelini |
| 2 cups | Broccoli florets |
| 1 Tbsp | Olive oil |
| 3 pieces | Finely chopped spring onion |
| 2 cups | BBQ Chicken, shredded |
| 565 g | Leggo's Alfredo Pasta Sauce (Main) |
| 2 Tbsp | Pine nuts, toasted |
| 1 small handful | Parmesan cheese, shredded for serving |
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Directions
1.Cook tortellini following packet directions. Add broccoli to the same pan just before tortellini is al dente and cook until just tender. Drain and keep warm.
2.Heat oil in a large non stick frypan. Sauté spring onions and chicken for 1-2 minutes. Add Leggo's Pasta Sauce and bring to the boil. Stir in tortellini and broccoli. Serve sprinkled with pine nuts and parmesan cheese.
Tasty Tip:To save time, use frozen broccoli and cook according to packet directions, if desired.
For more mouth-watering Italian dishes (recipes and videos) from Leggo's check out thenew Leggo's at homesection.
