recipe found in Cooking for 2
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
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.
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.
My take: Super easy to make and pretty healthy with all those veggies. Will be making again.
Karl's reaction: "I like this. I knew I needed to eat more veggies so this is good!"