Chicken Tortellini with Asparagus and Olives

Chicken Tortellini with Asparagus and Olives
Adapted from keyingredient.com
Chicken Tortellini with Asparagus and Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Makes 4

  • 1

    (20-oz) package refrigerated herb and chicken tortellini

  • 1

    lb. fresh asparagus

  • 1/4

    cup chopped green onions (about 2 onions)

  • 2

    Tbs olive oil

  • 1

    medium-size red bell pepper, cut into thin strips

  • 1

    (10-oz) jar sun-dried tomato pesto

  • 1/4

    cup (1 oz) shredded parmesean-regginio cheese

  • 2 to 3

    Tbs sliced ripe black olives

Directions

1. Prepare tortellini according to package directions. 2. Meanwhile, snap off and discard tough eds of asparagus. Cut asparagus into 2-inch pieces. 3. Saute onions in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and saute 5 to 6 minutes. 4. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and, if desired, sliced black olives. Chicken and Pasta with Vegetables: Substitute 1/2 (16-oz) package farfalle (bow-tie pasta) for tortellini. Cut 1 lb. chicken breast tenders into bite-size pieces, and sprinkle with 1 tsp salt and 1/2 tsp freshly ground pepper. Saute chicken in 2 Tbs hot oil in a large skillet over medium-high heat 6 to 7 minutes or until done. Proceed with recipe as directed, stirring in chicken with pasta.

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