 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
âThis pared-down dish was a family favorite when my teens were still home,â recalls Tina Green in Albany, Oregon. âI could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up.â Ingredients:
1 cup frozen cheese tortellini |
2 tablespoons olive oil, divided |
3 tablespoons prepared pesto, divided |
1/4 pound boneless skinless chicken breast, cut into 1-inch cubes |
1 cup cut fresh asparagus (1-inch pieces) |
1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion |
1/4 cup sliced fresh carrot |
1/4 cup fresh or frozen snow peas |
1/4 cup fresh broccoli florets |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 plum tomatoes, cut into wedges |
3 tablespoons grated parmesan cheese, divided |
1 tablespoon water |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables.
2. In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture.
3. In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese. Yield: 2 servings.
|
|