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Pesto Chicken Tortellini with Seasonal Vegetables

Pesto Chicken Tortellini and Veggies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cooked tortellini
  • 2 cups cooked chicken diced
  • 1 cup fresh basil pesto
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers sliced
  • 1 cup zucchini sliced
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Prepare the tortellini according to package instructions.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the bell peppers and zucchini to the skillet; sauté for about 3-4 minutes.
  4. Stir in the cherry tomatoes and continue cooking for another 2 minutes.
  5. Add the diced chicken to the skillet, mixing well with the vegetables.
  6. Reduce the heat and add the pesto, stirring to combine.
  7. Gently fold in the cooked tortellini to the skillet.
  8. Season with salt and pepper to taste, and serve warm.