Chicken Funkacelli

Chicken Funkacelli

Two large or three small chicken breasts, cubed

½ lb. raw shrimp, peeled & deveined

1 9 oz. package fresh tortellini

1 10 oz. package alfredo sauce

1/8 – ¼ cup red wine

1 large broccoli crown, cut in pieces

8 – 10 mushrooms, cubed or sliced

10-12 fresh basil leaves, coarsely chopped

1 sprig fresh oregano, coarsely chopped

4 cloves garlic, finely chopped

1 thick slice of white onion, finely chopped

Olive oil, salt & pepper

Pesto (optional)

Heat three – four glugs of olive oil on medium in a large fry pan, add chicken & shrimp and sauté until chicken loses clarity & shrimp becomes orange.  Add ½ of the garlic, onion, basil, oregano and pesto, turn to low heat.  Cook tortellini according to package directions (be sure to salt the water!), drain & set aside.  In a small mixing bowl, combine the alfredo sauce & wine.  Add broccoli & mushrooms to chicken & shrimp, turn heat to low/medium, sauté for 1 – 2 minutes, or until broccoli becomes al dente.  Add remaining spices, alfredo mixture & tortellini, stir.  Adjust spices, salt & pepper to taste.