Ingredients

• 1 lb boneless skinless chicken, thinly sliced(OR bay scallops and cooked shrimp)
• 227 g Garlic and Herb cream cheese dip(I use Philadelphia Dips)
• 1/4 cup skim milk
• 1-1 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 4 cups sliced vegetables(brocolli, cauliflower, carrots, mushrooms, peppers, beans, corn...)
• 400 g fresh cheese-filled tortellini

Directions

1. In a small bowl, blend herb and garlic dip, milk, and seasonings until smooth.
2. In a medium/large pot cook tortellini according to directions.
3. If using Chicken: In a skillet on Medium-High, add oil, chicken slices and garlic; stir fry for 5 minutes.
4. If using Shrimp/Scallops: In a skillet on Medium-High, add oil and scallops; cook until done; remove from skillet, drain excess water, set aside; Add shrimp, garlic and vegetables (re-add the scallops in step 6).
5. For both variations: Now add vegetables; stir fry until tender (and chicken is done).
6. Reduce to low heat, stir in cooked tortellini and dip mixture.
7. Heat through.
8. Serves 5-6.