Ingredients

1 medium onion, chopped
2 TBSP butter
1 lb fresh asparagus, trimmed and cut into 1 inch pieces
3 boneless, skinless chicken breast halves, cut into 1 inch pieces
salt and pepper
1 TBSP fresh tarragon
flour for dredging
2 to 2 ½ cups Alfredo Sauce
10 oz cheese tortellini, prepared according to pkg directions
chopped parsley for garnish (optional)

Directions

Saute onion in butter until just wilted. Add asparagus and sauté until onion is translucent and asparagus has changed color. Remove onion mixture and set aside. Season chicken with salt and pepper to taste. Add tarragon. Dredge in flour and saute in pan used to saute onion for about 5 to 7 minutes. Add onions, asparagus, Alfredo sauce, and tortellini. Stir together, heating thoroughly for 5 to 10 minutes. Serve warm.

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