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Tortellini Primavera

 Tortellini Primavera
“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.”
2 ServingsPrep: 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

2 of 2

Tortellini Primavera (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/2 cups equals 474 calories, 25 g fat (7 g saturated fat), 55 mg cholesterol, 665 mg sodium, 37 g carbohydrate, 6 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.