recipe found in Cooking for 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.
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!"