Ingredients
1 cup frozen cheese tortellini2 tablespoons olive oil, divided3 tablespoons prepared pesto, divided1/4 pound boneless skinless chicken breast, cut into 1-inch cubes1 cup cut fresh asparagus (1-inch pieces)1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion1/4 cup sliced fresh carrot1/4 cup fresh or frozen snow peas1/4 cup fresh broccoli florets1/4 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper2 plum tomatoes, cut into wedges3 tablespoons grated Parmesan cheese, divided1 tablespoon water
Preparation
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables.
In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture.
In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.
