Creamy Chicken Artichoke Tortellini

½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste


Bake or grill chicken breast appropriately and THINLY slice into strips.

Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.

Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.