Chicken and Veggie Pesto Tortellini

Prep: 15 minutes    Cook: 20 minutes

My chicken and veggie pesto tortellini originally started with just tortellini and pesto sauce and has developed to be such a wonderfully hearty dish that can be whipped up in no time. If you are vegetarian just subtract the chicken from the recipe and add in some of your favorite veggies. The red bell pepper adds a nice crunch and texture to the dish that makes your mouth watering for more!

Ingredients   

2 teaspoon EVOO

2 Boneless skinless chicken breasts

¾ cup chicken broth (for 9 ounces of tortellini)- I used 2 ¼ cups

1 package of Tortellini (about 9 ounces for 2 people)- I used a 24 ounce package from Costco to feed 5

4 small Zucchini cut into small slices

2 Red Bell Peppers

1 jar of Pesto Sauce

Parmesan Cheese as a garnish

The Process

1. Heat oil in a 12 inch skillet over a medium-high heat. Cook chicken in oil for about 5 minutes, turning occasionally, until brown. Remove the chicken from the skillet

2. Add broth and tortellini to skillet. Heat to a boil; reduce heat. Cover and simmer about 5 minutes or until the tortellini is tender.

3. Put zucchini and bell peppers in a larger skillet over a medium heat, stirring occasionally.

4. After the tortellini is done, add it to the veggie mixture. Add the chicken in with the veggies and tortellini. Cook over medium-high heat for about 4 minutes stirring occasionally, until the veggies are tender.

5. Toss with pesto and sprinkle cheese on top. Enjoy!!