1 x 1 kg bag frozen tortellini
1 + 1 tsp EVOO (Extra virgin olive oil)
1 tsp basil
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
10 chicken fingers (homemade or frozen, your choice)
3 Tbs EVOO

Alfredo Sauce:
3 Tbs butter
3 Tbs EVOO (Extra virgin olive oil)
2-3 minced garlic cloves
1 tsp black pepper
2 Tbs dried parsley
1 cup low fat cream
2-3 cups unsweetened almond milk
1 cup Parmesan cheese
1 Tbs corn starch

250g shredded cheese of your choice

– Preheat oven to 425°F
-Grease casserole dish with 1 Tbs EVOO and set aside.
-Cook Tortellini according to package instructions (water to cover and 1 tsp EVOO) and add to greased casserole dish
– Add 1 tsp of black pepper, basil, onion and garlic powders… Toss to coat
– add 3 Tbs EVOO to hot frying pan… Fry chicken fingers until done (about 6-8 minutes). Pat dry, cut up into 1″ pieces and add to tortellini mix… Toss together
-in a medium pot, over medium/high heat, melt butter…. Add the 3 Tbs EVOO, the garlic cloves, black pepper and parsley, sauté for 5 minutes
– add the cream and almond milk… Whisk together
-add the Parmesan cheese, continue whisking and then the corn starch. Keep stirring until it comes to a boil, then remove from heat and pour over the tortellini/chicken mix and stir well
-top with cheese and bake 25-30 minutes



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