|Pesto Tortellini with Chicken and Veggies|
|2 teaspoons olive oil|
1 pound chicken breasts, cut into bite sized pieces
1 cup chicken broth (or more as needed)
|1 package (9 ounces) of cheese filled tortellini (I also like to use the spinach filled kind)|
|2 zucchini, sliced|
1 large red bell pepper, thinly sliced
1/4 cup basil pesto
freshly grated Parmesan cheese
Heat oil in a skillet or pot (you are going to need a decent sized pan!). Cook chicken until brown then remove from skillet. (OR use chicken from your freezer that you have already cooked to save time!)
Add broth and tortellini to pan, bring to a boil. Reduce heat and simmer about 8 minutes or until tortellini are tender. You may need to add more broth as it simmers to keep the pasta moist.
Add in chicken, zucchini and bell pepper and cook over medium heat, stirring occasionally and adding broth if needed until the vegetables are crisp-tender and chicken is no longer pink, about 3-4 minutes.
Toss with pesto and sprinkle with cheese.
Think, man that Tasha has some good recipes, I'm going to have to send her chocolate.
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