Chicken Tortellini with Asparagus and Olives

By á-168951

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

Preparation

Step 1

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.