Tortellini pasta is a favorite shortcut meal we make for dinner- just add chicken and vegetables to store-bought tortellini and you have yourself a mostly homemade meal! This is an easy one that makes everyone happy and makes the cook feel accomplished 🙂

Tortellini Pasta with Chicken and Vegetables

Lydia Menzies

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Ingredients

  

• 1 1/2 -2 lbs. boneless chicken breasts
• 1/4 cup flour
• 1/2 tsp salt
• 4 TBSP olive oil
• 1/8 tsp black pepper
• 10-20 fresh basil leaves, chopped
• 2 1/2 -3 cups 3-cheese tortellini pasta
• 1/2 cup white wine
• 1/2 lemon, juiced
• 2 tsp salt
• 1 cup chicken broth
• 1 TBSP capers
• 3 cloves garlic, minced
• 1 tomato, diced
• 1 can artichokes, quartered
• 1/2 can small black olives
• small head broccoli, cut in small pieces

Instructions

 

• Cut chicken breasts in small pieces.
• In a shallow medium-sized bowl, combine flour, and 1/8 tsp. of salt. Dredge chicken pieces in flour mixture.
• Heat 2-3 TBSP olive oil in large cast iron skillet and cook chicken. Remove chicken from skillet and set aside.
• Begin to cook tortellini in a separate pot, according to directions on the package. Let these cook while you continue with the vegetables...
• Using the same skillet, add 2 TBSP olive oil to pan and cook garlic about 1 minute.
• Add broccoli and cook for 1 minute.
• Add wine, capers, and lemon juice to skillet with broccoli and garlic and cook until liquid is reduced by half.
• Next, add in tomatoes, artichokes, olives, and basil. Stir for 1-2 mins.
• Add chicken back to pan and ingredients together. Cover and stir every minute for about 5-6 mins. Add tortellini to skillet and stir to combine.
• Serve and enjoy

Cheers,

Lydia xo