This is a nice pasta dish that incorporates a little bit of everything, and makes for great leftovers (that is, if you don’t eat it all in the first sitting).
3 9 oz packages fresh cheese tortellini
1 package fresh chicken tenders (8 to a package)
1 bunch asparagus
3 links sweet italian sausage (hot works well too)
1 16 oz jar alfredo sauce (I use Five Brothers)
1 16 oz jar cheddar sauce (I use Ragu Double Cheddar)
Emeril’s Southwestern Spice
Cook the tortellini according to the package directions. Drain, rinse, and set aside. Heat a medium saute pan over medium low heat, and spray with cooking spray. Trim the tendons from the chicken tenders and cut into bite sized pieces. Sprinkle both sides with Emeril’s seasoning and place in pan. Cover and cook until the chicken turns white, about 10 minutes. Flip the chicken, replace the cover, and cook for another 10 minutes. Remove chicken and reserve.
Cut sausage into bite sized pieces and place in the pan, adding more cooking spray if necessary. Cook as you did the chicken. Remove from pan and reserve.
Fill a large pot with water and set to boil. Trim the asparagus and cut into bites sized pieces. Boil asparagus until tender, about 10 to 12 minutes. Drain and reserve. Reduce heat to low and add tortellini and both sauces to the pot. Stir in the chicken, sausage, and asparagus. Cook, stirring occasionally, until the pasta is heated through. Season with salt and pepper to taste. Enjoy!