Tortellini Primavera Recipe
Tortellini Primavera Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“This pared-down dish was a family favorite when my teens were still home,” recalls Tina Green in Albany, Oregon. “I could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 cup frozen cheese tortellini
  • 2 tablespoons olive oil, divided
  • 3 tablespoons prepared pesto, divided
  • 1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
  • 1/4 cup sliced fresh carrot
  • 1/4 cup fresh or frozen snow peas
  • 1/4 cup fresh broccoli florets
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 plum tomatoes, cut into wedges
  • 3 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon water

Directions

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. Yield: 2 servings.
Originally published as Tortellini Primavera in Cooking for 2 Fall 2005, p54

Nutritional Facts

1-1/2 cups: 474 calories, 25g fat (7g saturated fat), 55mg cholesterol, 665mg sodium, 37g carbohydrate (8g sugars, 6g fiber), 29g protein.

  • 1 cup frozen cheese tortellini
  • 2 tablespoons olive oil, divided
  • 3 tablespoons prepared pesto, divided
  • 1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
  • 1/4 cup sliced fresh carrot
  • 1/4 cup fresh or frozen snow peas
  • 1/4 cup fresh broccoli florets
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 plum tomatoes, cut into wedges
  • 3 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon water
  1. 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.
  2. 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.
  3. 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. Yield: 2 servings.
Originally published as Tortellini Primavera in Cooking for 2 Fall 2005, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTortellini Primavera

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review