CHICKEN TORTELLINI WITH ASPARAGUS & OLIVES
vicki
Southern Living, APRIL 2009
ingredients
- 1 (20-oz.) package refrigerated herb-and-chicken tortellini
- 1 pound fresh asparagus
- 1/4 cup chopped green onions (about 2 onions)
- 2 tablespoons olive oil
- 1 medium-size red bell pepper, cut into thin strips
- 1 (10-oz.) jar sun-dried tomato pesto
- 1/4 cup (1 oz.) shredded Parmesan cheese
- 2 to 3 Tbsp. sliced ripe black olives (optional)
directions
- 1
1. Prepare tortellini according to package directions.
- 2
2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
- 3
3. Sauté onions in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and sauté 5 to 6 minutes.
- 4
4. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and, if desired, sliced black olives. Serve immediately.
Source: vicki
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