Tortellini Primavera

Tortellini Primavera
serves 2
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

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.

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!"