Tortellini, Chicken & Mushrooms

• 2 pkgs. frozen cheese tortellini (I like Stop and Shop brand)
• 2-3 boneless, skinless chicken breasts, cut into 2-inch cubes.
• 1 package of sliced mushrooms.
• ½ cup diced red bell pepper (ribs and seeds removed)
• 1 ½ cups low-fat mayonnaise
• ¾ cup 1% milk
• ½ cup fresh, shredded Parmesan Cheese
• 1 tsp. dried basil or 3 tbsp. fresh basil
• 1 tsp. coarsely ground pepper.
• 1 tsp. paprika

Preparation:
• Prepare pasta according to package directions. While pasta is cooking, coat a
large skillet with cooking spray or olive oil. Add the chicken and sauté over
medium-high heat, stirring frequently until chicken is golden brown and
cooked through. (About 4 minutes). Remove from pan.
• Re-coat the skilled with cooking spray or olive oil. Add the mushrooms and
red pepper. Sauté until tender. About 5 minutes.
• In a mixing bowl, combine mayonnaise, milk, cheese, basil, pepper and
paprika. (I like to add a little garlic powder, parsley and some chives too, but
it’s not necessary). Add sauce to the vegetables in the skillet. It will thicken.
• Add the chicken. Stir constantly and cook over medium heat.
• When pasta is done, drain and put in large pasta bowl. Toss with sauce and
serve.