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chicken with tortellini pasta and vegetables

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