Most of us love pasta with red sauce. They go together like peanut butter and jelly, or iced tea with lemon. But let’s face it when the days are beautiful and warm we’d much rather be outdoors than in the kitchen making the sauce, cooking pasta and eating a heavy, hot meal. Right about now I’m lightening up our meals, and including as many fresh, seasonal, vegetables as I can work into our diet. Pasta(s) still have their place, but are used a little differently. The pasta assumes a secondary role rather than being the main focus. In this recipe chicken and vegetables are the main focus and tortellini helps round out the meal for an all-in-one-pan entree, quick and easy to prepare.
Chicken and Tortellini with Asparagus and Zucchini
- 1 pound chicken tenders, cut into bite-sized pieces
- 1 9oz.package refrigerated tortellini ( herb and chicken or any other flavor of choice)
- 1 lb. fresh asparagus
- 1 small-medium zucchini, cut into half-moons
- 1/4 cup chopped green onions
- 2 Tablespoons olive oil
- 1 med. size red pepper, cut into thin strips
- 1 8-10 oz.jar basil pesto (pictured here, homemade pesto)
- 1/4 cup shredded Parmesan cheese
- 2-3 Tablespoons sliced black olives (optional)
1. Prepare tortellini according to package directions. Meanwhile, snap off and discard tough ends of asparagus, and cut the asparagus into 2-inch pieces.
2. Season chicken pieces with salt and pepper. Saute in hot oil in large skillet over medium-high heat 6-7 minutes or until almost done. Remove to a platter and keep warm.
3. In the drippings remaining in the skillet, sauté the onions and red pepper over medium heat 1-2 minutes or until softened. Increase heat to medium-high, add asparagus and zucchini and sauté 5-6 minutes.
4. Stir in pesto, and return chicken to skillet. Cook, stirring occasionally, 2-3 minutes or until thoroughly heated. Save aside about 1/2 cup pasta cooking water. Drain the tortellini and add to skillet with additional cooking water to loosen the sauce as desired.
SOURCE: adapted from Southern Living Magazine