Creamy tortellini with bbq chicken broccoli

Ingredients

625 g	Spinach, and ricotta tortelini
2 cups	Broccoli florets
1 Tbsp	Olive oil
3 pieces	Finely chopped spring onion
2 cups	BBQ Chicken, shredded
565 g	Leggo's Alfredo Pasta Sauce (Main)
2 Tbsp	Pine nuts, toasted
1 small handful	Parmesan cheese, shredded for serving

Directions

1.Cook tortellini following packet directions. Add broccoli to the same pan just before tortellini is al dente and cook until just tender. Drain and keep warm.

2.Heat oil in a large non stick frypan. Sauté spring onions and chicken for 1-2 minutes. Add Leggo's Pasta Sauce and bring to the boil. Stir in tortellini and broccoli. Serve sprinkled with pine nuts and parmesan cheese.

Tasty Tip:To save time, use frozen broccoli and cook according to packet directions, if desired.

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