Ingredients:
2 red peppers
1/2 bulb of garlic
1 roma tomato
olive oil
spinach
spinach tortellini (in a package)
1/2 of pre-made alfredo sauce
1-2 cups of rotisserie chicken (sliced into bite-sized pieces)
2 tbsp parm
s & p
crushed red peper
ginger powder
1 tbsp lemon juice
1. Cut the red pepper in half and take out the seeds. Cut the top off of the bulb of garlic. Coat with olive oil and put on a foil lined cookie sheet. Bake at 450 degrees F for 20 mins. When it's done cooking slide off the red pepper's skin and slice into strips. Squish the roasted garlic out of the skin and chop it up.
2. Chop the tomato and put it in a skillet with olive oil over medium heat. Add the roasted peppers and garlic.
3. Boil water for tortellini and cook for 5-6 minutes.
4. Add alfredo sauce, rotisserie chicken, s & p, crushed red pepper, and ginger powdeer to the tomato mixture. Stir to combine and cook over medium heat for 1-2 minutes.
5. Add the spinach and lemon juice to the tomato mixture. Stir until the spinach is wilted.
6. Add cooked tortellini and stir to combine. Garnish with freshly-grated parm. ENJOY!
